Com Chien Duong Chau (Vietnamese Yangzhou-Style Fried Rice)
A colorful Vietnamese-style fried rice with sweet-savory Chinese sausage, juicy shrimp, tender egg, carrot and peas, seasoned with fish sauce and white pepper. Each grain stays separate and lightly toasted, with a rich, glossy finish from the sausage fat.
- Prep
- 18 min
- Cook
- 16 min
- Total
- 34 min
- Makes
- About 7 cups (4 generous servings)
Steps
Before you start
- Use rice that was cooked at least 8 hours ahead and chilled uncovered or loosely covered in the fridge. Fresh, warm rice turns mushy in the wok.
- Chop and measure everything before you turn on the heat. The wok stages move fast, and there is no time to chop mid-cook.
- Chinese sausage (lap xuong) is sold in vacuum packs in Asian markets. It is cured but should be cooked before eating.
- Open a window or turn on the exhaust fan. High-heat wok cooking makes smoke.
Loosen the rice
- Tip the cold rice into a large bowl.
- Using your fingers, gently rub and break apart every clump until the rice looks like separate grains with no hard lumps.
- If the rice feels very dry and hard, sprinkle 1 tablespoon of water over it and toss once, but do not make it wet.
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Ready when: Rice grains are separate and free of clumps when you lift a handful and let it fall.
Tip: Do this before you heat the wok. Breaking up rice in the pan overworks it and crushes the grains.
Prep and organize
- Stir together the fish sauce, soy sauce, sugar and white pepper in a small bowl until the sugar dissolves.
- Toss the shrimp with the salt in a bowl.
- Dice the sausage and carrot, mince the garlic, slice the scallions (keep whites and greens apart), and beat the eggs.
- Line everything up next to the stove in the order you will use it.
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Ready when: All ingredients are cut, measured and within arm's reach of the stove.
Tip: Pat the shrimp very dry with paper towels so they sear rather than steam.
Render the sausage
- Heat the wok over medium heat for 1 minute.
- Add the diced sausage (no oil yet; it will release its own fat).
- Stir-fry for about 3 minutes, until the pieces turn glossy, slightly darker and edges begin to crisp, and the fat turns clear orange-red.
- Transfer the sausage to a plate with a slotted spoon, leaving the fat in the wok.
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Ready when: Sausage is glossy with lightly crisped edges and has released rendered fat.
Tip: Keep the heat at medium. The sugar in the sausage burns quickly over high heat and tastes bitter.
Sear the shrimp
- Raise the heat to high.
- Add 1 tablespoon of the oil to the sausage fat and swirl.
- When it shimmers, add the shrimp in a single layer.
- Cook undisturbed for 45 seconds, then stir-fry for another 45 seconds, until the shrimp are pink and curled and opaque throughout (145°F / 63°C).
- Move them to the plate with the sausage.
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Ready when: Shrimp are pink, opaque and form a loose C shape.
Tip: Pull the shrimp slightly early. They finish cooking when they return to the hot rice, and overcooked shrimp turn rubbery.
Scramble the eggs
- Reduce the heat to medium-high and add 1 tablespoon of oil.
- Pour in the beaten eggs and let them sit for 10 seconds, then push and fold them with the spatula for about 40 seconds, until they form soft, large curds that are just set but still slightly moist.
- Break them into bite-size pieces and move them to the plate.
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Ready when: Eggs form soft curds, set but still a little glossy (160°F / 71°C when fully done).
Tip: The eggs finish cooking later in the rice, so stop while they still look slightly wet.
Cook the aromatics
- Return the wok to high heat and add the remaining 1 tablespoon of oil.
- Add the diced carrot and stir-fry for 2 minutes, until it brightens and is just starting to soften.
- Add the garlic and scallion whites and stir constantly for 30 seconds, until fragrant and the garlic is pale gold, not brown.
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Ready when: Carrot is bright orange and slightly tender-crisp; garlic smells sweet and fragrant.
Tip: If the garlic darkens beyond pale gold, it will taste bitter. Add the rice sooner if the pan is very hot.
Fry the rice
- Add the loosened rice to the wok.
- Spread it out and press it flat against the pan with the spatula for 20 seconds, then scoop and flip.
- Repeat for about 4 minutes total, until the rice is steaming hot all the way through, grains are separate, bounce when tossed, and a few start to toast and make light popping sounds.
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Ready when: Rice is piping hot, dry to the touch, and grains jump freely when tossed.
Tip: If the rice sticks, lower the heat slightly rather than adding more oil.
Season the rice
- Drizzle the sauce mixture around the edges of the wok so it sizzles on the hot metal, then toss the rice for 30 to 45 seconds to coat every grain evenly.
- Add the peas and toss for 30 seconds more, until the rice is evenly golden-tan with no pale spots.
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Ready when: Rice is evenly colored, fragrant, and peas are bright green and hot.
Tip: Pouring the sauce onto the wok's side caramelizes it slightly and gives better flavor than pouring it over the rice.
Combine and serve
- Return the sausage, shrimp and eggs to the wok along with the scallion greens.
- Toss for 1 minute, until everything is evenly distributed and heated through.
- Taste and add a few drops of fish sauce if it needs more salt.
- Serve right away, topped with chopped cilantro if using.
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Ready when: Everything is steaming hot and evenly mixed, with the shrimp at 145°F (63°C) or higher.
Tip: Serve immediately. Fried rice loses its texture as it sits and steams in its own heat.
Good to know
Tips
- Cold, dry rice is the single biggest factor for good texture. If you must use fresh rice, spread it on a baking sheet and chill uncovered in the fridge for 30 minutes to 1 hour (or freeze for 15 minutes).
- Do not crowd the wok. If your wok is smaller than 14 inches, cook the rice in two batches for better toasting.
- Cook the ingredients in stages and set them aside. This prevents the shrimp from overcooking and keeps the eggs tender.
- Serve with sliced cucumber, tomato, and a side of chili-garlic sauce or nuoc cham for a classic Vietnamese-style plate.
Make ahead
"Cook the rice up to 2 days ahead, spread it on a tray to cool quickly, and refrigerate in an airtight container. You can also dice the sausage and carrot and mince the garlic a day ahead; store them separately in the fridge."
Storage & reheating
"Cool leftovers within 1 hour. Refrigerate in an airtight container for up to 2 days. Freeze for up to 1 month in flat zip-top bags. To reheat, stir-fry in a hot skillet with a teaspoon of oil for 3 to 4 minutes, or microwave covered with a splash of water for 2 minutes, stirring halfway, until steaming hot (165°F / 74°C). Do not leave at room temperature longer than 2 hours."
Substitutions
- Chinese sausage (lap xuong) → Diced char siu pork, Vietnamese ham (gio lua), or smoked ham. Add 1 extra tablespoon of oil, since these do not release as much fat. Skip the long rendering and just warm them through.
- medium shrimp (31–40 count) → Diced boneless chicken thigh or firm tofu. Cook chicken for 3 to 4 minutes until it reaches 165°F (74°C). Pan-fry tofu until golden.
- fish sauce → Extra light soy sauce plus a pinch of salt. The flavor will be less funky and complex, so add 1 teaspoon more soy sauce to taste.
- day-old cooked jasmine rice → Day-old long-grain white rice. Avoid short-grain or sticky rice; it clumps and becomes gummy.