Vietnamese Fried Rice (GF)
Wondering what to do with leftover white rice? Well, look no further. Use it to make this easy and delicious Vietnamese Fried Rice (GF) recipe that comes together in less than five minutes! The sauce is what makes this fried rice so different from the more common, traditional Chinese fried rice that most of us are familiar with. The Vietnamese version has a more subtle, sublime flavor that kicks-in after a few forkfuls and boy is the flavor addictive!
Jump to RecipeSauce Ingredients
In a small bowl stir together fish sauce, rice vinegar, and sugar. Set sauce aside.
NOTE: For a saucier fried rice, make extra sauce.
Ingredients for the Fried Rice
Prep all of the ingredients before you start cooking the Vietnamese Fried Rice – scallions, carrots, bean sprouts, eggs, white rice, garlic, red pepper flakes, and cilantro/mint.
Making the Fried Rice
In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook eggs until just scrambled, about 30 seconds.
Next add scallions, garlic, and red pepper flakes to the pan and cook about 15-30 seconds or until fragrant. Then add carrots and bean sprouts and cook until both begin to soften, about 1 minute. Add rice and cook, stirring frequently until heated through, approx 2 to 3 minutes.
The final step is to stir in the sauce and half of the cilantro/mint. Mix until all ingredients are combined and the rice is coated evenly, approx 30 seconds to one minute.
Vietnamese Fried Rice (GF)
Serve fried rice in individual bowls or serve family-style in a large bowl or serving platter and sprinkle with remaining cilantro and/or mint.
Vietnamese Fried Rice (GF)
Ingredients
Sauce (For a saucier fried rice consider doubling the amount of sauce.)
- 2 tablespoons Asian fish sauce
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
Ingredient Preparation
- 6-8 scallions thinly sliced into rounds
- 2-3 large carrots shredded (a bag of pre-shredded carrots would also work well and save you time!)
- 2 cups fresh bean sprouts
- 2 large eggs lightly beaten
- 5 cups chilled leftover white rice (basmati, jasmine, or Chinese takeout) any clumps removed with a fork
- 2 1/2 tablespoons peanut or canola oil
- 2 tablespoons minced garlic approx. 8 medium-sized cloves
- 1 teaspoon hot red pepper flakes start with 1/2 teaspoon if you prefer less spicy and use the full teaspoon (or more) if you like it hot but don’t omit completely, it’s a necessary ingredient!
- 1/4 cup fresh cilantro and/or mint leaves chopped, divided
Instructions
- All ingredients must be prepped and ready to go before you start cooking because the fried rice comes together very quickly once the cooking begins!
For the Sauce:
- In a small bowl stir together fish sauce, rice vinegar, and sugar. Set sauce aside.
For the Fried Rice:
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook eggs until just scrambled, about 30 seconds.
- Next add scallions, garlic, and red pepper flakes to the pan and cook about 15-30 seconds or until fragrant.
- Then add carrots and bean sprouts and cook until both begin to soften, about 1 minute.
- Add rice and cook, stirring frequently until heated through, approx 2 to 3 minutes.
- The final step is to stir in the sauce and half of the cilantro/mint. Mix until all ingredients are combined and the rice is coated evenly, approx 30 seconds to one minute.
- Serve fried rice in individual bowls or serve family-style in a large bowl or serving platter and sprinkle with cilantro and/or mint.
Notes
Recipe is from Epicurious.com.
If you like this GFchow recipe, you may also like these recipes. Turmeric Coconut Crunch Rice with Wilted Spinach, Garlic Blistered Green Beans with Capers, and Middle Eastern-Spiced Rice with Peas and Pistachios.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This recipe is easy and amazing!! Have made it many times. Highly recommend.
Easy and addictive. That’s a good combo!