Com Rang Thap Cam — Mixed Fried Rice with Lime
Vietnamese mixed fried rice loaded with egg, shrimp, and char-edged rice, finished with a squeeze of lime and crisp cucumber. Fast, savory, and completely crave-able in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- 2 cups cooked white rice, preferably day-old and chilled
- 5 oz shrimp, peeled and deveined
- 2 whole eggs
- 2 tbsp soy sauce
- ½ whole cucumber, sliced into thin rounds
- 1 whole lime
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add shrimp and cook without stirring for 90 seconds until starting to pink on the bottom.
- 3
Stir and cook shrimp another 60 seconds until fully opaque, then push to the side of the skillet.
- 4
Crack eggs into the cleared space and scramble until just set, about 90 seconds.
- 5
Add rice, breaking up clumps, then pour soy sauce over and toss everything together until heated through, 2–3 minutes.
- 6
Serve hot with sliced cucumber on the side and a lime wedge for squeezing.
Tools you’ll need
- 14-inch skillet or wok
- spatula
- cutting board
- knife
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