Seafood
Easy Vietnamese Seafood Fried Rice | A Quick Dinner Idea
Vietnamese Seafood Fried Rice, a vibrant and flavorful dish, embodies the essence of Vietnamese culinary tradition while embracing the rich bounty of the sea. This exquisite recipe offers a delightful symphony of textures and tastes, skillfully combining tender shrimp, savory Chinese sausages, and a colorful medley of vegetables with the comforting staple that is rice. Each ingredient plays its role perfectly, seasoned with a blend of aromatic spices and sauces that bring out the unique flavors of Vietnam. Whether you’re a seasoned chef or a curious novice in the kitchen, this dish promises an engaging cooking experience and a delicious journey through the tastes of Vietnam.
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Ingredients
Cooking authentic Vietnamese Seafood Fried Rice requires gathering up the following ingredients:
Main Ingredients
- cooked rice
- medium shrimp
- squid
- lump crab meat
- chicken thighs or pork chops
- beaten
- neutral oil like vegetable, peanut, or rice bran oil
Seasonings
- soy sauce
- oyster sauce
- sesame oil
- white pepper
- Salt to taste
Vegetables
- carrot, diced
- cup frozen peas
- frozen corn
- stalks green onion, sliced
This combination of ingredients strikes the perfect balance of flavors and textures that make this fried rice dish so iconic. Let’s look at how to prepare the ingredients.
Preparation
Before cooking up a batch of Vietnamese Seafood Fried Rice, some preliminary preparation is required:
- Cook 3 cups of rice. The best rice varieties to use are jasmine or basmati.
- Rinse the shrimp, peel, and devein them. Pat dry.
- Clean the squid thoroughly and slice into 1/2-inch rings.
- Pick through the crab meat to remove any stray shell fragments.
- Marinate the chicken or pork in a bit of oil, salt, and pepper for 10-15 minutes.
- Mince the garlic, dice the onion and carrots.
- Measure out all the sauces and seasonings.
Proper prep work helps the cooking process go smoothly, ensuring you end up with the signature taste and texture of this fried rice dish.
Cooking Instructions
Follow these step-by-step instructions to cook authentic Vietnamese Seafood Fried Rice at home:
- Heat oil: Pour 2 tablespoons of oil into a large nonstick wok or skillet over high heat. Swirl to coat the bottom.
- Cook eggs: Add the beaten eggs and scramble until just set, then transfer to a plate.
- Sear protein: Add the shrimp, squid, crab, and diced chicken or pork. Stir fry for 2-3 minutes until mostly cooked through. Transfer to the plate with the eggs.
- Sauté aromatics: Add the garlic, onion, and green onions to the pan. Saute for 1 minute until fragrant.
- Add vegetables: Next, add the carrots, peas, and corn. Continue stir frying for another 2-3 minutes.
- Return protein & egg: Add the cooked protein and scrambled eggs back to the pan.
- Add rice & seasonings: Add the cooked rice. Then pour in the soy sauce, oyster sauce, sesame oil, white pepper, and salt. Mix thoroughly and continue stir frying for 5-7 minutes.
- Finish with green onions: Turn off the heat. Garnish with sliced green onions.
Following these easy steps results in the irresistible wok-fried flavor that makes Vietnamese Seafood Fried Rice so crave-worthy. Next let’s go over how to take it up a notch in terms of presentation and serving.
Serving Suggestions
This vibrant fried rice is delicious on its own, but you can enhance the dining experience with the following serving recommendations:
- Garnish with extra green onions, cilantro, basil, lime wedges, etc. This adds freshness.
- Serve with sliced cucumbers and a spicy chili garlic sauce like Sriracha on the side for contrasting cool and spicy flavors.
- Squeeze some lime juice over just before eating to maximize the bright citrus notes.
- For added crunch, top with crispy fried shallots or fried onions.
- Shape and mold the rice into compact cakes in a ramekin for an elegant presentation.
- Serve family-style in the pan or wok to maintain the lovely socarrat or crispy browned bits of rice.
Storage and Reheating
Leftover fried rice keeps well refrigerated for 3-5 days. Here are some tips:
- Let it cool completely before storing in an airtight container.
- When reheating, add a splash of water to restore moisture.
- Reheat gently over medium-low, stirring occasionally.
- Avoid microwaving to prevent sogginess.
With proper storage and reheating, leftovers retain the addictive flavors and textures. Now let’s go over some common pitfalls.
Avoiding Mistakes
Here are solutions to some possible problems when making Vietnamese Seafood Fried Rice:
| Problem | Solution |
|---|---|
| Rice is mushy | Use day-old rice; cook rice initially less al dente |
| Ingredients burn | Use high heat for aromatics; turn down heat when adding rice |
| Fried rice is soggy | Spread rice out on pan or wok; don’t overcrowd |
| Fried rice lacks wok hei flavor | Use very high heat; toss and stir vigorously |
| Too oily | Use minimal oil; drain excess oil from protein |
| Flavors are flat | Adjust seasoning; add extra soy sauce, fish sauce, lime juice |
Conclusion: Vietnamese Seafood Fried Rice
Vietnamese Seafood Fried Rice is the ultimate crowd-pleasing meal that delivers a medley of flavors and textures in one aromatic, satisfying pan. This iconic rice dish brilliantly blends Chinese cooking methods with the bright, fresh seafood that defines Vietnamese cuisine. Recreating this dish at home is easier than you think. Gather up the easy-to-find ingredients, and follow the step-by-step instructions for wok hei perfection. Complement it with bright, tangy flavors and tweak the cooking techniques until you nail the sweet spot. This is a wonderful way to explore and appreciate the traditions and spirit of Vietnamese cuisine through one of its most beloved dishes.
Ingredients
- Protein and Seafood:
- ½ pound shrimp, peeled and deveined (or other seafood like squid, scallops, mussels)
- 2-3 tablespoons vegetable oil
- Aromatics:
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced (optional)
- Eggs:
- 2 large eggs, beaten
- Rice:
- 3 cups cooked cold rice (preferably leftover rice)
- Vegetables:
- ½ cup chopped carrots
- ½ cup chopped peas
- ¼ cup chopped green onions
- Seasonings:
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce (optional)
- ½ teaspoon white pepper
- Salt, to taste
- Garnishes (optional):
- Chopped fresh cilantro
- Lime wedges
- Sriracha or chili sauce
Instructions
- Prepare the Seafood:
- If using shrimp, pat them dry with paper towels. You can leave them whole or chop them into bite-sized pieces depending on your preference.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp (or other seafood) and cook for 2-3 minutes per side, or until opaque and cooked through. Remove the seafood from the pan and set aside.
- Cook the Aromatics:
- Add another tablespoon of oil to the pan (if needed). Add the chopped onion and cook for 2-3 minutes, or until softened.
- Stir in the minced garlic and ginger (if using) and cook for an additional minute, until fragrant.
- Scramble the Eggs:
- Push the cooked aromatics to the side of the pan. Add the beaten eggs to the empty space in the pan. Tilt the pan slightly and scramble the eggs until almost set.
- Combine the Rice:
- Add the cooked rice to the pan with the cooked aromatics and eggs. Break up any large clumps of rice with a spatula.
- Stir-fry the Vegetables:
- Add the chopped carrots and peas to the pan and stir-fry for 2-3 minutes, or until slightly softened.
- Season and Flavor:
- Pour in the fish sauce, soy sauce, oyster sauce (if using), and white pepper. Stir-fry for another minute to combine the flavors.
- Taste the rice and adjust seasonings with additional fish sauce, soy sauce, or salt as needed.
- Reintroduce Seafood and Garnish:
- Add the cooked seafood back to the pan and stir-fry for another minute to heat through.
- Remove the pan from heat and stir in the chopped green onions.
- Serve:
- Divide the fried rice among plates and garnish with chopped fresh cilantro (optional). Serve with lime wedges and sriracha or chili sauce for those who want to adjust the spice level.
Notes
- Cold Rice: Using cold, cooked rice is preferable for fried rice as it prevents the rice from becoming mushy. Leftover rice works perfectly for this recipe.
- High Heat: Using high heat helps create the characteristic slightly crispy texture in Vietnamese fried rice.
- Customizable: Feel free to experiment with different vegetables and protein options.
- Leftovers: Leftover fried rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of oil or water if needed to prevent drying.
Nutrition Facts
Vietnamese Seafood Fried Rice
Serves: 2-3 servings
|
Amount Per Serving: 1 plate
|
||
|---|---|---|
| Calories | 450-550 | |
| % Daily Value* | ||
| Total Fat 15-20 grams | 23.1% | |
| Saturated Fat 3-5 grams | 15% | |
| Trans Fat 0 grams | ||
| Cholesterol 200-250mg | 66.7% | |
| Sodium 600-800mg | 25% | |
| Total Carbohydrate 50-60 grams | 16.7% | |
| Dietary Fiber 2-3 grams | 8% | |
| Sugars 5-10 grams | ||
| Protein 25-35 grams | ||
| Vitamin A Trace amounts | Vitamin C 10-15mg | |
| Calcium 50-100mg | Iron 4-6mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me