How to Make Vietnamese Mixed Fried Rice

Prepare the Rice

Cook the rice and let it cool. Then crack the eggs into the rice and mix well with 1/2 teaspoon of salt. The egg yolk gives the fried rice a golden color, while the egg white helps separate the rice grains, preventing them from clumping.

Next, place the egg-coated rice in the refrigerator for 20-30 minutes to allow it to firm up before frying. This is the secret to making delicious, restaurant-quality mixed fried rice.

Additionally, to ensure the rice is crispy and separated, the rice must be dry. If the rice is too soft or wet, it will be difficult to achieve separated grains, even when mixed with eggs. Therefore, when cooking the rice, use slightly less water than usual to keep the rice dry.

Prepare the Other Ingredients

Peel, wash, and finely dice the carrot.

Rinse the sweet corn and drain.

Here, Cookbeo uses pre-packaged sweet corn, available in supermarkets. If unavailable, you can use fresh sweet corn, remove the kernels from the cob, rinse, and drain as above.

Rinse and drain the green peas.

Green peas are starchy and sweet, adding flavor and color to the fried rice. You can buy them at dry goods stores or large vegetable stalls at the market.

Slice the pork sausage into strips, then dice it like the carrot. Do the same with the sausage.

Peel and finely chop the shallots.

Pick and wash the green onions, then chop finely.

Make the Mixed Fried Rice

Heat 2 tablespoons of oil in a pan and sauté the shallots. Then add the carrot, sweet corn, and green peas, stir-frying them. Season with 1 teaspoon of fish sauce for a richer flavor. Stir-fry for about 1 minute until the vegetables are just cooked, then add the diced sausage and pork sausage. Stir-fry for another minute, then transfer to a separate bowl.

In the same pan, add more oil, enough to coat the bottom. Heat the oil, then add the rice to stir-fry. Use high heat to fry the rice, stirring continuously to ensure the egg coats the rice grains evenly.

When the rice starts to firm up, add the stir-fried mixed ingredients. Adjust the seasoning with MSG, a little soy sauce, and fish sauce to taste.

Stir-fry for another 30 seconds until the rice becomes golden, crispy, and well-separated. Add the chopped green onions and a sprinkle of pepper, toss well, then turn off the heat.

If you prefer softer rice, don’t fry it for too long. If you like crispy fried rice, extend the cooking time until the rice grains dry out.