Name: Vietnamese Fried Rice Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tbsp peanut oil; 2 large eggs; 1 lemongrass stalk; 2 garlic cloves; 2 medium shallots; 1⁄4 cup carrot; 1⁄4 cup sweet peas; 1 Chinese sausage link; 1⁄2 cup barbecued pork; 3 cup cooked rice; 1 tsp fish sauce; 1⁄2 tbsp lime juice; 1⁄2 cup cilantro

vietnamese fried rice with green onion and lime

Photos of Vietnamese Fried Rice Recipe

How To Make Vietnamese Fried Rice

Vietnamese fried rice balances its flavors perfectly. It has saltiness from the sausage & barbecued pork, acidity from the lime, and freshness from cilantro.

Prep: 15 mins

Cook: 12 mins

Total: 27 mins

Makes:

Ingredients

2 tbsp peanut oil
2 large eggs, beaten with a drizzle of fish sauce
1 lemongrass stalk, (white portion only), finely chopped
2 garlic cloves, minced
2 medium shallots, finely chopped
1⁄4 cup carrot, chopped
1⁄4 cup sweet peas, thawed if frozen
1 Chinese sausage link, lap cheong, about 1 1⁄2 oz., thinly sliced
1⁄2 cup barbecued pork, such as char siu, cut into thin strips
3 cup cooked rice, cold jasmine or long-grain, preferably not freshly cooked, rubbed to separate the grains
1 tsp fish sauce, or more to taste
1⁄2 tbsp lime juice
1⁄2 cup cilantro, or Thai lemon basil or mint, to garnish

Instructions

Gather the ingredients.
Heat the peanut oil in a wok or frying pan over medium-high heat.
Pour in the beaten eggs. Cook, swirling often to form a flat egg pancake, just until set.
Scoop out egg pancake and transfer to a cutting board.
Over medium heat, saute the lemongrass, garlic, and shallots until softened and aromatic.
Turn up the heat, add the chopped carrot and sweet peas, and stir fry for half a minute.
Add the sliced lap cheong and the barbecued pork. Stir fry for about a minute.
Add the rice. Drizzle in the fish sauce. Stir fry until the rice is heated through. Turn off the heat.
Roll up the egg like a cigar and cut into thin slices.
Add egg slices to the rice. Toss. Add the lime juice and toss a few more times.
Serve hot, garnished with cilantro, lemon basil, or mint, or all three.