Vietnamese-Style Fried Rice

Name: Vietnamese-Style Fried Rice
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian,Vietnamese
Ingredients: 2 tablespoons peanut oil; 2 large eggs, beaten with a drizzle of fish sauce; 1 stalk lemongrass (white portion only), finely chopped; 2 cloves garlic, minced; 2 medium shallots, finely chopped; 1/4 cup chopped carrot; 1/4 cup sweet peas, thawed if frozen; 1 link Chinese sausage, lap cheong, about 1 1/2 ounces, thinly sliced; 1/2 cup barbecued pork, such as char siu, cut into thin strips; 3 cups cooked rice, cold jasmine or long-grain, preferably not freshly cooked, rubbed to separate the grains; 1 teaspoon fish sauce, or more to taste; 1/2 tablespoon lime juice; 1/2 cup cilantro, or Thai lemon basil or mint, to garnish

A Vietnamese fried rice recipe featuring milder flavors and a mix of egg, pork, and aromatic vegetables.

⭐ 3.7 (23 reviews) Prep: 15 minCook: 12 minTotal: 27 minYields: 4 servings

Category Tags:

Entree Side Dish

Cuisine Tags:

Asian Vietnamese

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Instructions

Heat peanut oil in a wok or frying pan over medium-high heat.
Pour in beaten eggs, cook for 1.5 minutes to form a pancake, then remove, slice thinly, and set aside.
Sauté lemongrass, garlic, and shallots over medium heat until aromatic.
Increase heat, add carrots and peas, and stir-fry for 30 seconds.
Add sliced lap cheong and barbecued pork, then stir-fry for 1 minute.
Incorporate rice and fish sauce, stir-frying until the rice is heated through.
Turn off heat, add the sliced egg and lime juice, then toss to combine.
Serve hot, garnished with cilantro, lemon basil, or mint.

Nutritional Info (per serving)

Calories: 409 kcal

Carbohydrate: 47 g

Cholesterol: 124 mg

Fiber: 3 g

Protein: 17 g

Saturated Fat: 4 g

Sodium: 273 mg

Sugar: 4 g

Fat: 17 g

Unsaturated Fat: 0 g