Wok-Fired Vietnamese Fried Rice with Lap Xuong
Day-old jasmine rice is tossed in a screaming-hot wok with sweet Chinese sausage, scrambled eggs, and a splash of fish sauce until each grain is separate and lightly charred. Finished with a handful of scallions and a drizzle of soy sauce, this is the kind of fast, satisfying lunch that comes together in minutes and never disappoints.
Ingredients
- 4 cups cooked jasmine rice, day-old and cold
- 2 links lap xuong (Chinese sausage), diced small
- 3 large eggs, beaten
- 4 scallions, thinly sliced (whites and greens separated)
+ 9 more ingredients
Instructions
Heat a wok over high heat until smoking. Add 1 tablespoon of vegetable oil, swirl to coat, and pour in the beaten eggs. Scramble quickly into large curds, about 30 seconds, then remove to a plate.
Add the remaining tablespoon of oil to the wok. Stir-fry the diced lap xuong for 1 minute until the edges are lightly crisped and the fat has rendered.
Add the garlic and scallion whites and toss for 20 seconds until fragrant.
Add the cold rice, breaking up any clumps with the back of the spatula. Press the rice flat against the wok surface and let it sear without stirring for 30 seconds, then toss. Repeat this press-and-toss technique 3 to 4 times to develop smoky wok hei.
Add the peas and carrots, fish sauce, soy sauce, and white pepper. Toss vigorously to distribute everything evenly.
Return the scrambled eggs to the wok, breaking them into smaller pieces as you fold them in. Drizzle with sesame oil and add the scallion greens, giving one final toss.
Serve immediately on plates with sliced cucumbers and tomato wedges alongside, and nuoc cham or sriracha for drizzling.
Nutrition Estimate
Per serving • Estimated by Blinner AI