Vietnamese Fried Rice

@seattlehanddoc
Father of 5, Orthopedic Surgeon, Chief of Ortho Surgery Swedish Med Center, Board Director Proliance Surgeons, Orthopedic Specialists of Seattle
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Updated: 3/25/2025
25 minutes Prep: 10 minutes Cook: 15 minutes
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Ingredients (10)

  • 3 large eggs
  • 2 tablespoons Asian fish sauce
  • 1½ tablespoons rice vinegar
  • 2 tablespoons white sugar
  • 5 cups chilled cooked white rice
  • 2½ tablespoons corn or safflower oil
  • 2 cups thinly sliced scallions
  • 2 tablespoons minced garlic
  • 3 large carrots, diced (fresh or frozen)
  • ¼ cup chopped fresh cilantro

Directions

  1. Lightly beat eggs in a small bowl.
  2. Stir fish sauce, rice vinegar, and sugar together in a small bowl to make seasoning liquid.
  3. Spread cooked rice in a shallow baking pan and separate grains with a fork.
  4. Heat oil in a deep 12-inch heavy non-stick skillet over moderately high heat until hot but not smoking. Cook and stir eggs in hot oil until scrambled, about 30 seconds.
  5. Mix scallions and garlic into eggs and stir-fry until fragrant, about 15 seconds.
  6. Add carrots to egg mixture and stir-fry until carrots begin to soften, about 1 minute.
  7. Spoon rice into carrot-egg mixture and cook, stirring frequently, until heated through, 2 to 3 minutes.
  8. Pour seasoning liquid over fried rice, tossing to coat evenly.
  9. Sprinkle chopped cilantro over fried rice to serve.