The weather in San Francisco has been a bit dreary lately so I thought I would take a break from all the healthy salads and make something more comforting. This one happens to be one of Antony’s favorite comfort dishes: Vietnamese fried rice.

Backstory

With a Vietnamese born and raised grandmother who lived close by and was an excellent cook, Antony grew up eating numerous Vietnamese meals. Fish sauce, which is one of the distinguishing ingredients of this dish, was like ketchup to him.

While I grew up eating Japanese fried rice or chahan, I didn’t try the Vietnamese interpretation until I bought Charles Phan’s cookbook, Vietnamese Home Cooking. This recipe is an adaptation of Phan’s version and now my go-to fried rice recipe!

Fried rice is a super fast and easy dish to cook. When you’re on a budget it’s also awesome because you really can add almost anything you like and what’s already in your fridge. This was also how this meal originated as a way to use up leftovers and avoid waste.

Golden Mountain Seasoning Sauce

While the essential ingredients of fried rice are day-old rice and egg, the key ingredients to this adaptation are the fish sauce and the Golden Mountain Seasoning Sauce. If you’re not familiar, Golden Mountain Seasoning Sauce is a Thai condiment that is a light and sweet soy sauce. You can find Golden Mountain at any Chinese or Asian specialty grocer or online. Alternatively, you can substitute the Golden Mountain sauce with light soy sauce and a pinch of sugar.

Recipe notes

Phan’s original recipe uses shrimp, which I highly recommend, but most meat or fish works well. I’m using Vietnamese sausage since that’s what we have in our freezer but it’s also fantastic using bacon, pork, beef, Chinese sausage, or squid. One way I made this a little healthier and cheaper is using a modest amount of sausage. 

The rice-to-vegetable ratio on some recipes lean heavy on the rice but I prefer to add a lot of greens to make it healthier as well as a one-pot feast.

In Conclusion

On days when you don’t have the energy or time to make a complex meal, whip up this easy and delicious Vietnamese Fried Rice recipe. You’ll get to accomplish 2 things – use up excess veggies in your fridge and free up your evening to catch up on your favorite show or book. How do you like to customize your fried rice? Happy cooking and bon appétit!

Vietnamese Fried Rice

Prep Time 4 minutes Cook Time 11 minutes

Servings 4 Total Cost $8.32 Cost per Serving $2.08

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Ingredients

• 6 cups jasmine rice cooked (2 cups dry) ($0.92)
• 2 eggs lightly scrambled ($0.66)
• 2 small Vietnamese sausages about 2 ounces ($1.33)
• 1/4 cup olive oil, mild ($0.48)
• 3 cups bok choy finely shredded ($2.00)
• 2 cups baby spinach shredded ($0.75)
• 2 cups baby broccoli chopped ($1.30)
• 1 Tbsp Golden Mountain seasoning sauce plus more to taste ($0.25)
• 1 Tbsp fish sauce plus more to taste ($0.02)
• 3/4 cup scallion sliced, white and green parts ($0.75)
• scallion sliced, dark green part for garnish ($0.20)
• 1/2 tsp salt plus more to taste ($0.01)
• pepper to taste ($0.00)

Instructions

1. Prepare all your ingredients. Have your prepped ingredients close by since this recipe cooks fast.
2. In a small bowl, combine fish sauce, Golden Mountain sauce, salt and pepper and set aside.
3. Heat the wok over high heat for few minutes and add oil. Add the sausage and cook for 2-3 minutes or until cooked through. Remove from wok using slotted spoon and set aside in bowl. Leave 3 tablespoons of remaining oil in wok and discard the rest.
4. Heat the wok again over high heat until oil is shimmering. Add lightly scrambled eggs into the wok spreading it around the bottom. When the eggs are almost set but not brown, add the rice and stir fry for 3 minutes.
5. Make a well in the center and add the greens (spinach, bok choy, broccoli) for about a minute until they start to wilt. Then quickly stir fry to combine all ingredients.
6. Add cooked sausage and mix to combine. Add the bowl with salt, pepper, fish sauce and Golden Mountain seasoning sauce (or light soy sauce) into the wok and mix well. Add more fish sauce or Golden Mountain sauce if needed. (Note: if you’re using Golden Mountain sauce, a little goes a long way so add in small amounts.)
7. Remove wok from heat and add white and light green scallions. Stir to combine.
8. Transfer to bowls or plates and garnish with dark green scallions. Serve immediately. Enjoy!

Instructions with photos

1. Prepare all your ingredients. Have your prepped ingredients close by since this recipe cooks fast.

   
2. In a small bowl, combine fish sauce, Golden Mountain sauce, salt and pepper and set aside.

   
3. Heat the wok over high heat for few minutes and add oil. Add the sausage and cook for 2-3 minutes or until cooked through. Remove from wok using slotted spoon and set aside in bowl. Leave 3 tablespoons of remaining oil in wok and discard the rest.

   
4. Heat the wok again over high heat until oil is shimmering. Add lightly scrambled eggs into the wok spreading it around the bottom. When the eggs are almost set but not brown, add the rice and stir fry for 3 minutes.

   
5. Make a well in the center and add the greens (spinach, bok choy, broccoli) for about a minute until they start to wilt. Then quickly stir fry to combine all ingredients.

   
6. Add cooked sausage and mix to combine. Add the bowl with salt, pepper, fish sauce and Golden Mountain seasoning sauce (or light soy sauce) into the wok and mix well. Add more fish sauce or Golden Mountain sauce if needed. (Note: if you’re using Golden Mountain sauce, a little goes a long way so add in small amounts.)

   
7. Remove wok from heat and add white and light green scallions. Stir to combine.

   
8. Transfer to bowls or plates and garnish with dark green scallions. Serve immediately. Enjoy!

   

Recipe Notes

Tip: if you’re reheating this the next day, use this tip to keep rice from becoming hard or dry. Before you place the bowl in the microwave to reheat, soak a paper towel in water making sure to squeeze out the excess water and carefully cover the bowl. Reheat as usual. The water from the paper towel will rehydrate and steam the rice.   * Note regarding pricing: The price for the pantry items such as olive oil takes into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or bottle. ** All prices in US dollars.