VIETNAMESE FRIED EGG RICE (CƠM CHIÊN TRỨNG)
Vietnamese Fried Egg Rice (Cơm Chiên Trứng) is a classic comfort food that transforms everyday staples into a fragrant and satisfying meal. It’s a dish rooted in simple warm jasmine rice, a freshly cracked egg, savoury soy, oil and fish sauces and a sprinkle of fresh green onions all brought together in a hot pan. This single-serving recipe is ideal for quick lunches, late-night cravings or as a base for heartier dishes. The day-old rice has a perfect fried texture, which allows the egg to coat the grains gently for a golden and fluffy finish. It’s budget-friendly, lightning-fast to prepare, and packed with homestyle Vietnamese flavour. Whether served on its own or paired with pickled vegetables or grilled proteins, this humble fried rice delivers comfort in every bite.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Vietnamese
PREPARATION/TECHNIQUES
Pan-Fry
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Kid-Friendly
DISH TYPE
Rice Dish
INGREDIENTS
Here is a list of ingredients for Vietnamese Fried Egg Rice:
- ¼ cup cooked jasmine rice
- 1 egg
- ½ teaspoon soy sauce
- ¼ teaspoon fish sauce
- ½ teaspoon oil
- 1 tablespoon green onion, chopped
FULL NUTRITIONAL INFORMATION
- Calories: 174 Kcal
- Total Fat: 7.4 G
- Saturated Fat: 1.9 G
- Cholesterol: 186 Mg
- Sodium: 290 Mg
- Total Carbohydrates: 19.1 G
- Dietary Fibre: 0.5 G
- Sugars: 0.3 G
- Protein: 7.4 G
- Vitamin A: 510 Mcg
- Vitamin C: 1.4 Mg
- Calcium: 36 Mg
- Iron: 1.3 Mg
- Potassium: 133 Mg
PREPARATION
- Preheat The Pan: Heat a small non-stick frying pan over medium heat and add the oil.
- Add Aromatics: Add chopped green onion and sauté for 20–30 seconds until fragrant.
- Scramble The Egg: Crack the egg directly into the pan and scramble gently until halfway cooked.
- Add Rice: Add cooked jasmine rice and break apart any clumps. Stir it well to combine with egg and green onion.
- Season The Rice: The rice is seasoned with soy sauce and fish sauce. Stir continuously to distribute evenly and heat through.
- Serve Hot: Once rice is warmed and slightly crisp at the bottom, remove from heat and serve immediately.
PREP TIME
3 minutes
COOKING TIME
5 minutes
TIPS
- Use Day-Old Rice: Cold and leftover rice fries are better and doesn’t get mushy.
- Non-Stick Pan Preferred: This prevents sticking and helps to achieve an even texture.
- Even Stirring: Use a spatula to stir it and flatten rice to a slight crisp.
- Customise Texture: For softer rice, cover the pan briefly while cooking.
- Control Saltiness: Taste before adding extra soy or fish sauce.
VARIATIONS
- Add Protein: Mix in diced ham, shrimp or tofu for a fuller meal.
- Vegetable Boost: Include peas, carrots or corn for colour and nutrients.
- Spicy Option: Add a few drops of chilli oil or sliced chilli for heat.
- Herb Garnish: Top with cilantro or Thai basil for added aroma.
- Soy-Free Swap: Use coconut aminos if avoiding soy.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat in a pan with a splash of water or a covered microwave.
- Not Ideal For Freezing: Freezing may alter the egg texture. Best consumed fresh.
- Meal Prep Friendly: Cook rice and chop onions in advance for speed.