Vietnamese Fried Rice with Crispy Fried Egg

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Vietnamese fried rice is built on day-old jasmine rice tossed in a screaming-hot wok with garlic, shallots, fish sauce, and a mix of savory toppings, then crowned with a crispy-edged fried egg whose runny yolk becomes the sauce. This comforting Saigon street-food classic comes together in under 30 minutes and is the perfect way to use up leftover rice.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 4 gSugar
• 24 gProtein
• 880 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the fried rice

• 4 cups day-old cooked jasmine rice, cold and clumps broken
• 3 tablespoons vegetable oil
• 4 garlic cloves, finely minced
• 2 small shallots, finely diced
• 1/2 cup char siu (Chinese BBQ pork) or lap cheong sausage, diced
• 1/2 cup small shrimp, peeled and deveined
• 1/2 cup frozen peas and carrots, thawed
• 2 large eggs, lightly beaten
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon ground white pepper
• 3 scallions, thinly sliced (whites and greens separated)

For the fried eggs and garnish

• 4 large eggs
• 2 tablespoons vegetable oil
• 1 cup English cucumber, thinly sliced
• 1 tomato, cut into wedges
• 1 lime, cut into wedges
• 2 tablespoons crispy fried shallots (optional)
• Sriracha or Vietnamese chili sauce, to serve

Directions

1. Prep the rice by spreading the cold day-old jasmine rice on a tray and gently separating any clumps with your fingers; this helps it fry up separate and chewy rather than clumpy.
2. Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering. Add the minced garlic and shallots and stir-fry for about 20 seconds until fragrant and just turning golden.
3. Add the diced char siu and shrimp to the wok and stir-fry for 1 to 2 minutes until the shrimp turn pink and the pork is heated through. Push everything to one side of the wok.
4. Pour the beaten eggs into the empty side and let them set for a few seconds, then scramble briefly and toss together with the pork and shrimp. Add the peas and carrots and stir to combine.
5. Add the cold rice to the wok and toss vigorously, breaking up any remaining clumps and stir-frying for 3 to 4 minutes until the grains are separate, hot, and slightly toasted.
6. Season with the fish sauce, soy sauce, sugar, and white pepper. Toss to coat evenly, then stir in the scallion whites. Cook for another minute, taste, and adjust seasoning.
7. In a separate small nonstick skillet, heat 1/2 tablespoon of oil over medium-high heat. Crack in two eggs and fry for 2 to 3 minutes until the edges are crisp and lacy and the whites are set but the yolks remain runny; repeat with the remaining eggs.
8. Divide the fried rice among four bowls or plates. Carefully slide a fried egg on top of each portion. Garnish with sliced scallion greens, crispy shallots, cucumber slices, tomato wedges, and a lime wedge.
9. Serve immediately with sriracha or chili sauce on the side, encouraging diners to break the yolk so it cascades into the rice.

Cook’s Notes

• Day-old cold rice is essential; freshly cooked rice contains too much moisture and turns mushy when stir-fried.
• Cook over the highest heat your stove can manage to achieve the smoky 'wok hei' character that defines Vietnamese fried rice.
• Do not overcrowd the wok; cook in two batches if needed so the rice fries rather than steams.
• Fish sauce is the soul of this dish, so use a good-quality brand such as Three Crabs or Red Boat for the cleanest umami.
• For the signature crispy egg edges, use medium-high heat and resist the urge to flip; the runny yolk is meant to act as a built-in sauce.

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