Recipe: Vietnamese Fried Rice (Cơm Chiên)

I have always loved Vietnamese or Thai fried rice, I find them to be so flavorful and always wondered how they make it. I don’t use MSG in foods (well not straight up MSG anyway) so when I found this recipe and saw how easy it was…I had to make it! How was it? BIG SUCCESS. I already want to make more to eat more but while I am Chinese, I think there should be a limitation on how much Chinese sausage I consume in a single month.

Jasmine rice ready to cook with soy sauce and chicken bouillon

I only have bouillon cubes and didn’t break them up good enough. It’s okay, it makes the rice look cool.

Here’s an interesting step. 6 egg yolks, oyster sauce, green onions and cooked chinese sausage (forgot to add it in the beginning) in a bowl…waiting for the rice…

LOL here is the Chinese sausage that I boiled and chopped

Here it is! All mixed in together in the bowl…this is precooked! See the first picture if you want to see it in wok action! Heat up some butter and garlic in your wok and then add this mixture in until the fried rice is nice and crispy. Add more oyster sauce as desired. Absolutely delicious. But I wonder if I find it so delectable because of the lup cheong (chinese sausage). Well the point is, it is good.

Vietnamese Fried Rice (Cơm Chiên)

3 C Jasmine Rice
3 T Soy Sauce
3 t Chicken Bouillon (I used 3 small cubes)
1/2 package lup cheong (Chinese sausage) – about 3-4 sausages
6 egg yolks
6 garlic cloves, minced
3 T Oyster Sauce
2 T Butter
1/2 C Green onion, chopped

Wash jasmine rice and place in rice cooker with appropriate water (fill to the 3 line), add soy sauce and chicken bouillon. Cook the rice.

Boil or steam lup cheong for about 2-3 minutes, remove from heat and chop up, set aside.

Mix egg yolks, green onions, 2 T oyster sauce and lup cheong together in a big bowl. Add cooked rice to mixture and fold in. The rice can be made ahead and cold for this step!

In a wok, heat up butter and garlic over medium high heat. Add the rice mixture in and cook until browned and nice and crispy! Add 1 T of oyster sauce (more if you want) and top with more green onions (if you want), mix and enjoy!

Recipe from: foodwithsoy

8 comments

  1. vickinags says:

    drooling for lup cheong too.
    other person in my house doesn’t like jasmine rice. But this is very similar to mochi rice stuffing, yah?

    • Jenny says:

      Ooh I’m gonna say not similar enough because I feel like mochi rice stuffing has more seasoning and the shiitake mushrooms add a very different layer! This one is more plain but a good savory!

    • Jenny says:

      Ooh seeing that it doesn’t need to be refrigerated, I hope you can find it?? Yokohama? Or is that too far? lol

  2. Honolulu Aunty says:

    Fried rice – yum!!! I like all fried rice except when the rice is mushy.

    My son is (finally) sending me lup cheong from San Francisco. When it comes I will let you know so I can share with you.

    • Jenny says:

      Oh yes, gotta be jasmine rice and cold if possible before using it! Oh thank you so much for the sweet offer, please save it for yourself! I do have to say, I did buy from SF when I went many moons ago and they made good lup cheong!

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