Com Chien (Vietnamese Fried Rice)
A vibrant Vietnamese fried rice loaded with shrimp, chicken, and eggs, finished with fish sauce and fresh herbs. Ready in under 30 minutes with day-old rice.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 3 cups Cooked jasmine rice (day-old, chilled)
- ½ lb Large shrimp, peeled and deveined
- ¾ cup Cooked chicken, diced
- 3 whole Eggs
- 3 cloves Garlic, minced
- 3 tbsp Fish sauce (nam pla)
- 3 tbsp Vegetable oil
- 1 cup Frozen peas and carrots
- ½ cup Green onions and fresh cilantro (chopped)
Instructions
- 1
Heat 1 tbsp oil in a 14-inch wok or large skillet over high heat until it shimmers, ~90 seconds.
- 2
Add shrimp and cook without stirring for 90 seconds, then flip and cook 90 seconds more until pink.
- 3
Transfer shrimp to a plate. Add remaining 2 tbsp oil to the wok.
- 4
Pour in beaten eggs, stirring constantly until large curds form, ~2 minutes. Transfer to the plate with shrimp.
- 5
Add garlic and stir-fry for 30 seconds until fragrant, then add peas, carrots, and diced chicken.
- 6
Add chilled rice, breaking up any clumps with a wooden spoon. Toss constantly for 2–3 minutes.
- 7
Pour fish sauce over rice and toss for 1 minute until the color is even and aromatic.
- 8
Return shrimp and eggs to the wok. Toss gently to combine, ~30 seconds.
- 9
Divide among bowls and top with green onions and cilantro. Serve hot.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spoon or wok turner
- cutting board
- chef's knife
- small bowl
- serving bowls
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