Crispy Com Tay Cam (Golden Mixed Rice)
Shrimp, crab, and egg scrambled into crispy fried rice, finished with a squeeze of lime and fresh herbs. A Vietnamese weeknight classic that tastes restaurant-quality but takes 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 3 cups cooked white rice, day-old and chilled
- ½ lb shrimp, peeled and deveined
- ⅓ cup lump crab meat
- 3 whole eggs
- 1.5 tbsp fish sauce
- 1 whole lime (juiced)
- ⅓ cup fresh cilantro and scallions, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add shrimp and cook until pink and cooked through, ~3 minutes. Transfer to a plate.
- 3
Pour beaten eggs into the same skillet. Scramble until fluffy, ~2 minutes, then push to the side.
- 4
Add chilled rice to the open space, breaking up clumps. Stir-fry 4 minutes until edges turn golden and crispy.
- 5
Return shrimp to the pan. Add crab meat, fish sauce, and half the lime juice. Toss until warmed through, ~90 seconds.
- 6
Divide into bowls. Garnish with cilantro, scallions, remaining lime juice, and a pinch of salt and pepper.
Tools you’ll need
- large skillet (12-inch)
- wooden spoon or spatula
- plate
- knife and cutting board
- bowl for beating eggs
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