Com Rang Thap Cam — Mixed Fried Rice with Crispy Egg
Vietnamese mixed fried rice studded with shrimp, ham, and peas, topped with a crispy fried egg and served with cucumber, tomato, and a savory dipping sauce. Total flavor and texture in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 28g
Ingredients
- 3 cups cooked white rice (day-old, broken into grains)
- ½ lb shrimp, chopped
- ½ cup diced ham or bacon
- ½ cup frozen peas
- 2 whole eggs
- 2 tbsp fish sauce
- 2 whole scallions (white and green parts), sliced
- 1 whole lime (for serving)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat. When shimmering, add shrimp and ham; cook 2 minutes until shrimp turns pink.
- 2
Add rice and peas, breaking up clumps with a spoon. Stir constantly until rice separates and grains are lightly golden, 3 minutes.
- 3
Pour fish sauce over the rice. Toss until evenly coated. Add scallions and stir for 30 seconds until fragrant.
- 4
Transfer fried rice to a plate. Add 1 tbsp oil to the skillet and crack both eggs into it. Fry until whites set but yolks still jiggle.
- 5
Slide the crispy-edged eggs onto the rice. Serve with lime wedges, cucumber slices, and tomato wedges on the side.
Tools you’ll need
- large skillet (12-inch)
- spoon or spatula
- plate
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