Lemongrass Shrimp Fried Rice (Cơm chiên tôm sả)

Cơm chiên tôm sả, or Lemongrass Shrimp Fried Rice, is a popular Vietnamese dish that combines fragrant lemongrass with succulent shrimp and flavorful fried rice. This dish is a perfect balance of savory, aromatic, and satisfying flavors.

Gluten Free Main Course Vietnamese Shrimp Fried Rice Lemongrass
Lemongrass Shrimp Fried Rice (Cơm chiên tôm sả)

Ingredients

  • 2 cups cooked jasmine rice, chilled
  • 1 lb large shrimp, peeled and deveined
  • 2 stalks lemongrass, finely minced
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 2 eggs, beaten
  • 1/2 cup frozen peas and carrots mix
  • 3 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp black pepper
  • 3 tbsp vegetable oil
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry for 2-3 minutes until they turn pink. Remove the shrimp from the wok and set aside.
  2. Heat the remaining oil in the same wok. Add the lemongrass, garlic, and onion. Stir-fry for 2 minutes until fragrant.
  3. Push the aromatics to the side of the wok and pour the beaten eggs into the center. Scramble the eggs until they are cooked through.
  4. Add the chilled rice to the wok and stir-fry for 3-4 minutes, breaking up any clumps.
  5. Stir in the peas and carrots mix, fish sauce, soy sauce, sugar, and black pepper. Cook for an additional 2 minutes.
  6. Return the cooked shrimp to the wok and toss everything together until well combined.
  7. Transfer the fried rice to a serving platter and garnish with fresh cilantro. Serve with lime wedges on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
45g
Fat
10g

Supplies

Wok or large skillet Cutting board Knife Measuring spoons Measuring cup Spatula

Tools

Stove

Serving suggestions

Cơm chiên tôm sả is best served hot and pairs well with a side of fresh cucumber slices or a simple Vietnamese salad.

Tips & tricks

For the best flavor, use day-old rice that has been chilled in the refrigerator. This helps the rice grains stay separate and not become mushy when stir-fried.

Cost

$15