Com Rang Thap Cam — Crispy Mixed Fried Rice
Vibrant Vietnamese fried rice loaded with shrimp, pork, and egg, served with crisp cucumber and lime. High-heat wok action makes every grain sizzle — ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 24g
Ingredients
- 3 cups cooked jasmine rice (day-old, chilled)
- 6 oz shrimp, peeled and deveined
- 4 oz ground pork
- 2 whole eggs
- 2 tbsp soy sauce
- ½ tbsp fish sauce
- 1 whole cucumber, sliced
- 1 whole lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, ~60 seconds.
- 2
Add ground pork and shrimp. Cook, stirring, until pork browns and shrimp turns pink, ~4 minutes.
- 3
Push meat to the side, crack eggs into the pan, and stir until scrambled, ~1 minute.
- 4
Add cold rice, soy sauce, and fish sauce. Toss constantly over high heat until rice grains separate and edges char slightly, ~5 minutes.
- 5
Divide between bowls. Arrange cucumber slices and lime wedge alongside.
Tools you’ll need
- large skillet or wok (12-inch preferred)
- wooden spoon or spatula
- knife and cutting board
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