Mom’s Vietnamese Fried Rice was a dish that always brought a smile to my face no matter what the situation; that one dish that is made with love and always requested by everyone that comes over. For me, this was it.
Every party that was thrown, every special occasion, and even at most weddings, this family secret fried rice was there. Vietnamese fried rice has always been a staple growing up. My mom always had some either in the fridge or the freezer. Yes, the freezer.
Fried Rice Around The World
With so many countries in Southeast Asia, there are a multitude of variations of fried rice.
Thai fried rice has a sweetness component from pineapple and a spice component from curry powder; Indonesia uses kecap manis which is thick and sweet soy sauce which gives the fried rice a deeper brown color; Chinese fried rice as most people know it from carry-out, can be heavy and greasy but done right it’s light and flavorful; but Vietnamese fried rice, in my opinion, is lighter, less salty and not as greasy.
My mom’s fried rice is simply the best I have ever had. Everyone who has ever had it raves about it and always asks for the recipe. She always, modestly, just said “It’s super easy, you don’t need my recipe”. Mom never had a recipe to give, anyway, because she cooked by tasting.
So I’m gonna share with you how my mom made her secret fried rice that everyone loves.
Ready for the secret ingredient??? IT’S THE GARLIC SHELL!!!!! The crust papery shell of the garlic cloves holds a lot of garlic flavor, so don’t waste it!!!
Note about garlic shells: Only use the garlic shell just outside of the garlic clove itself.
Top off this fried rice, or any rice dish, with crispy fried shallots. Fried shallots gives a great texture as well as a subtle sweetness to the rice dish. Want to learn how to make crispy fried shallots? Try out our recipe here for crispy fried shallots.
Mom's Vietnamese Fried Rice with Chinese Sausage and Shrimp
- 3 cups jasmine rice, day old
- 1 ½ cups mixed frozen vegetables peas, carrots, corn, green bean mix
- 1 ½ cups Chinese sausage this is about 3 sticks
- 10 whole shrimp peeled and deveined
- 3 tbsp vegetable oil
- 1 tbsp vegetable oil
- 3 cloves garlic minced and shells reserved
- ½ small yellow onion finely minced
- 2 large eggs beaten
- 1 tbsp butter
- 2 stalks green onion sliced
- 1 tsp fish sauce
- 2-3 tbsp Golden Mountain seasoning sauce or soy sauce
- 1 tsp sugar
- In a small bowl, mix together the soy sauce, fish sauce, sugar and set aside.
- In a non-stick pan, heat on medium heat
- Add 1 tbsp of vegetable oil
- Add beaten egg and distribute evenly to form a thin layer. You want a thin crepe-like thickenss. Do NOT stir or mix.
- Cook the eggs for 2-3 minutes and then gently flip and cook the other side for another 2 minutes.
- Remove the eggs from the pan and set aside to let cool
Chinese Sausage & Mixed Vegetables
- In a medium sauce pan bring enough water to cover the Chinese sausage up to a boil
- Add Chinese sausage and boil for about 10 minutes
- Remove and let cool and then cut into thin slices (not paper thin)
- Add mixed vegetables to the same pot and boil for 2 minutes.
- Strain and set aside.
- In a wok or non-stick pan on medium heat, add 1 tbsp vegetable oil.
- Add in shrimp, season with salt and pepper, and cook until pink on both sides, about 3 minutes on each side. Remove and set aside.
- Add in remaining vegetable oil, 2 tbsp, minced garlic AND the reserved garlic shells. Saute until fragrant.
- Add in diced onions, Chinese sausage, and rice into the wok.
- Using a wok spatula or wooden spoon, break a part the rice so that almost ever rice grain is separate.
- Add in mixed vegetables and shrimp and continue to mix and toss for 3-5 minutes.
- Remove garlic shells.
- Mix in soy sauce mixture and mix and toss for another 2-3 minutes.
- To finish, add 1 tbsp of butter and mix evenly.
- To garnish, roll up the egg from earlier and thinly slice and top the fried rice with thinly sliced eggs and green scallions.