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Vietnamese Seafood Fried Rice recipe in 4 minutes – Com Chien Hai San

If you have meals where you don't know what to cook, why not try making fried rice with a variety of other ingredients? It's guaranteed to be easy to eat, fragrant, delicious, and surprisingly appealing. Let's follow the method to make crispy, restaurant-quality seafood fried rice in the article below.

Fried rice, with a little extra seasoning and seafood like shrimp and squid, is guaranteed to be an easy-to-eat dish, perfect for breakfast, a main meal, or even on a weekend party table! Quickly follow the simple method from "Mate Restaurant and Coffee Hoi An "below to make crispy, delicious seafood fried rice just like you get at a restaurant!

Prep Time 1 min
Cook Time 4 mins
Rest Time 1 min
Total Time 6 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 120  C
Servings: 1
Estimated Cost: 4
Calories: 350
Best Season: Suitable throughout the year
Description

This quick and flavorful Vietnamese fried rice recipe, credited to Mate, relies on pre-cooked cold rice and a simple yet potent mix of classic Vietnamese seasonings.

Ingredients
  • 1 bowl steamed rice (left-over rice)
  • 1 egg egg
  • 3 shrimp shrimps (peeled, deveined, thinly sliced)
  • 1 piece squid (thinly sliced)
  • 2 tbsp spring onion (chopped)
  • 3 tbsp cooking oil
  • 3 tbsp garlic (minced)
  • 1 tbsp shallot (minced)
  • 3 tbsp soya sauce (low sodium)
  • 2 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tbsp mushroom seasoning (or MSG)
Instructions
  1. 1
    Prepare the Seafood

    • Bring a small pot of water to a boil.

    • Add the thinly sliced shrimp and squid to the boiling water.

    • Boil the seafood for 2 minutes until just cooked through.

    • Drain the seafood immediately and set it aside

  2. 2
    Sauté Aromatics and Scramble Egg

    • Heat the 3 tbsp of oil in a wok or large frying pan over medium-high heat.

    • Add the 3 tbsp of minced garlic and fry for about 2 minutes until it becomes fragrant.

    • Add the 1 tbsp of minced shallot and continue to fry for another minute.

    • Create an empty space in the center of the wok, then crack the egg directly into it.

    • Quickly stir the egg well, scrambling it into small pieces as it cooks in the hot oil/aromatics.

  3. 3
    Fry the Rice

    • Add the big bowl of left-over steamed rice to the wok.

    • Start frying immediately, tossing and pressing the rice to break up any clumps and mix it thoroughly with the scrambled egg, garlic, and shallot.

  4. 4
    Season the Rice

    • Once the rice is heated through, add the seasoning ingredients: 1 tbsp of mushroom seasoning/MSG, 3 tbsp of low sodium soy sauce, 2 tbsp of oyster sauce, and 1 tbsp of fish sauce.

    • Fry the rice well for several minutes, tossing constantly to ensure the sauces and seasonings are evenly distributed and the rice grains achieve a lightly toasted flavor.

  5. 5
    Finish with Seafood and Garnish

    • Add the reserved, pre-cooked seafood (shrimp and squid) to the fried rice.

    • Fry for 1 more minute to incorporate the seafood and ensure everything is piping hot.

    • Stir in the chopped spring onion.

    • Serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 30g47%
Saturated Fat 4g20%
Cholesterol 100mg34%
Total Carbohydrate 40g14%
Dietary Fiber 2g8%
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Seafood is Already Cooked (Pre-Boiled): The instruction says to add the "reserved, pre-cooked seafood." This is a crucial technique in high-heat cooking like fried rice. Since the shrimp and squid were already boiled in Step 1, the goal here is only to reheat them, not cook them from raw. This ensures the seafood stays tender and doesn't become rubbery.
  • Maintain High Heat and Fry Briefly: The seafood is only fried for "1 more minute." Because the wok is already hot and the seafood is cooked, this short, high-heat toss is just enough to incorporate the flavors and get everything piping hot without overcooking the delicate proteins.
  • Spring Onion is the Final Fresh Element: The chopped spring onion (scallions) is added last, just before serving. This is done so the onion softens slightly from the heat but retains its bright green color and fresh, slightly pungent flavor, contrasting nicely with the rich fried rice. It serves as both a garnish and a fresh finishing flavor.
Keywords: fried rice, quick, easy recipe
Read it online: https://matefoodrecipe.com/recipe/vietnamese-seafood-fried-rice-recipe-in-4-minutes-com-chien-hai-s/