Main Course

Cơm Chiên Dương Châu

Name: Cơm Chiên Dương Châu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 3 cup cooked jasmine rice chilled, day-old; 100 g pork sausage diced; 150 g shrimp peeled, deveined, diced; 150 g chicken breast diced; 2 pcs large egg beaten; 0.5 pcs yellow onion finely chopped; 2 clove garlic minced; 1 pcs carrot diced; 0.5 cup frozen peas thawed; 30 g green onion chopped; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tsp sesame oil; 2 tbsp vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

Cơm Chiên Dương Châu is a classic Vietnamese fried rice, known for its vibrant colors and savory flavors. It features a delightful combination of rice, various meats, and vegetables, all stir-fried to perfection. This dish is a hearty and satisfying meal, perfect for using up leftover rice.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 587 kcal

Allergen information: may contain crustaceans, eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 cupcooked jasmine rice, chilled, day-old
100 gpork sausage, diced
150 gshrimp, peeled, deveined, diced
150 gchicken breast, diced
2 pcslarge egg, beaten
0.5 pcsyellow onion, finely chopped
2 clovegarlic, minced
1 pcscarrot, diced
0.5 cupfrozen peas, thawed
2 tbspsoy sauce
1 tbspfish sauce
1 tspsesame oil
2 tbspvegetable oil
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

30 ggreen onion, chopped

Equipment

wok · large skillet · spatula

The method

Step by step

1
Heat half of the vegetable oil in a large wok or skillet over medium-high heat.
About 1 min
Cook’s note: Ensure your wok is hot before adding ingredients for best stir-frying results.
2
Pour in the beaten eggs and quickly scramble them until just set, then remove from the wok and set aside.
About 2 min
Cook’s note: Do not overcook the eggs; they should remain slightly soft.
3
Add the remaining vegetable oil to the wok.
4
Add the pork sausage, shrimp, and chicken breast to the wok and stir-fry until cooked through, about 3-5 minutes.
About 4 min
Cook’s note: Cook meats in batches if your wok is not large enough to avoid overcrowding.
5
Remove the cooked meats from the wok and set aside with the scrambled eggs.
6
Add the chopped yellow onion and minced garlic to the wok and sauté until fragrant, about 1-2 minutes.
About 1 min
Cook’s note: Be careful not to burn the garlic.
7
Stir in the diced carrot and cook for 2-3 minutes until slightly tender-crisp.
About 2 min
8
Add the chilled cooked jasmine rice to the wok, breaking up any clumps with your spatula.
About 1 min
Cook’s note: Day-old chilled rice works best for fried rice as it's less sticky.
9
Pour in the soy sauce, fish sauce, and sesame oil, then season with salt and black pepper.
Cook’s note: Adjust seasoning to your taste.
10
Stir-fry the rice mixture for 5-7 minutes, ensuring all ingredients are well combined and the rice is heated through.
About 6 min
Cook’s note: Keep the rice moving to prevent sticking and to achieve a slight crispness.
11
Return the cooked meats and scrambled eggs to the wok.
12
Add the thawed frozen peas and stir everything together for another 2 minutes until fully combined and heated.
About 2 min
13
Garnish with the chopped green onion before serving.

Per serving

Nutrition

30%Score

Calories: 586.6kcal
Protein: 35.2g
Carbs: 64.4g
Fat: 20.1g
Fibre: 4.1g
Sugar: 3.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Cơm Chiên Dương Châu in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if it seems dry.