Vietnamese Fried Rice

A quick meal the whole family will love, Vietnamese Fried Rice.


Vietnamese Fried Rice


Cooked in40 minutes



1 cup Sunrice Jasmine Rice
1 small brown onion
1 large carrot
1 stick celery
½ bunch coriander, roots and stems finely
chopped, leaves reserved for garnish
2 cloves garlic
1 lap cheong sausage
2 eggs
1 tsp soy sauce
3 Tbsp peanut oil
1 Tbsp frozen chopped lemongrass,
1 Tbsp sugar
250g cooked protein of your choice (try
prawns, leftover meat, or even tofu)
1 cup frozen peas
2 Tbsp fish sauce
1 tsp black pepper
1 lime
Chilli (optional)


1. Cook rice according to packet instructions. Allow to cool

2. Peel carrot. Place onion, carrot, celery, coriander roots and
stems and garlic in the opti chop and pulse until finely

3. Finely chop lap cheong

4. Lightly beat eggs with soy sauce. Place 1 Tbsp peanut oil in
a medium hot wok. Pour in eggs and cook until scrambled.
Remove and set aside.

5. Place remaining peanut oil in wok, turn heat to high. Add
chopped lemongrass, sugar and sausage, stir fry for 1
minute. Add veggies from food processor, stir fry for 4

6. Add cooked rice, cooked protein of your choice, frozen peas,
drizzle with fish sauce and add black pepper. Stir fry until
well mixed and warmed through.

7. Serve with fresh lime and reserved coriander leaves. Add
chilli if desired.

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