Cơm chiên trứng: Vietnamese Fried Rice with Egg

Separate grains, soft egg and fresh accents

Cơm chiên trứng means fried rice with egg. It’s a home-style Vietnamese way to turn cooked rice into a quick meal, using simple ingredients and paying close attention to texture. There isn’t one set recipe for every region or kitchen: the amount of egg, onion and any extras varies. This version keeps the rice and egg at the center, with spring onion and a modest splash of fish sauce for flavor.

Day-old rice works well because cooled grains are drier and firmer than freshly cooked rice. That means you can toss them in the pan without them quickly turning mushy. Loosen the rice with your fingers or a fork before frying so no large clumps end up in the pan. If you only have freshly cooked rice, spread it out on a tray and let it steam off briefly; the result may be a little softer. Don’t leave cooked rice at room temperature for a long time: cool leftovers quickly and keep them covered in the refrigerator.

A large frying pan or wok and a properly hot flame help the rice fry quickly rather than steam. Work in two batches if your pan is small; adding too much rice at once will cool the pan. The beaten egg goes into the pan and is folded through the rice in soft pieces. Don’t cook it until it turns into dry crumbs. Fish sauce is salty and potent, so start with the stated amount and taste before adding extra salt. Light soy sauce can be used as an alternative, but it gives a slightly different flavor.

Spring onion adds a mild onion flavor and a touch of freshness. The white parts can go into the pan briefly; the green parts retain more color and a softer bite if you add them at the end. Serve with thin slices of cucumber and cilantro for a cool, herby counterpoint to the warm, savory rice. No cilantro on hand? Leave it out or use a little extra spring onion. You can also serve the cucumber on the side, so everyone can choose their own proportions.

Serve the rice straight away, while the grains are still separate and the egg remains soft. Store leftovers covered in the refrigerator and reheat them thoroughly in a pan later; stir regularly as they warm. Don’t leave cooked rice out of the refrigerator for long, and don’t reheat the same portion repeatedly. This dish is also easy to round out with a bowl of light soup or extra vegetables, but the simple combination of rice, egg and fresh raw vegetables is already a complete meal on its own.