Cơm Rang Thập Cẩm (Vietnamese Mixed Fried Rice)
A vibrant one-pan fried rice loaded with shrimp, chicken, and vegetables in a lightly caramelized soy-and-fish-sauce glaze. Ready in 20 minutes, perfect for weeknight dinners.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
- 3 cups cooked jasmine rice, day-old or cooled
- ½ lb shrimp, peeled and deveined
- ½ lb chicken breast, diced small
- 1 cup mixed vegetables (peas, carrots, corn)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 3 cloves garlic, minced
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until it shimmers, about 1 minute.
- 2
Add garlic and cook, stirring, until fragrant, about 30 seconds.
- 3
Add shrimp and diced chicken, stirring often, until cooked through, 4–5 minutes.
- 4
Add rice and vegetables, breaking up any clumps. Stir constantly for 2 minutes.
- 5
Pour fish sauce and soy sauce over rice. Toss until evenly coated and heated through, 1–2 minutes.
- 6
Taste and adjust seasoning with salt and pepper. Serve hot.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- measuring spoons
- cutting board
- knife
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