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Buttery Vietnamese Fried Rice
Known as cơm đỏ, this rusty-hued Vietnamese fried rice is a common accompaniment to shaking beef. But garnished with a fried egg, it’s a fast and fantastic meal. Butter may seem an odd ingredient in fried rice, but its sweet notes and richness carry flavor and round out the boldness of the garlic, tomato paste and fish sauce. For a lighter version that’s still packed with flavor, leave out the ham or bacon.
4
Servings
Tip
Don’t use hot, freshly cooked rice, which will end up gummy and soggy. Use rice that has been cooked and chilled so the grains fry up with a light, fluffy texture. Also, don’t crank the heat too high for this stir-fry. Butter contains milk solids that will scorch if overheated.
30 minutes
Ingredients
-
3
tablespoons salted butter
-
4
medium garlic cloves, minced
Directions
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01In a 12- to 14-inch wok or a 12-inch nonstick skillet over medium, melt the butter. Add the garlic and scallion whites; cook, stirring, until light golden brown, 1 to 2 minutes. Add the rice and ham; stir to coat with butter, then distribute it across the bottom and partway up the sides of the wok (or across the bottom if using a skillet). Cook, without stirring, until lightly browned and crisped on the bottom, 4 to 5 minutes.
Reviews
October 21, 2025
Question and Review
I'm not a good cook. However, the first time I made this, it was beyond amazing. So tasty! The only good fried rice I've ever made. I didn't have enough scallions, so I threw in a bit of yellow onion. The second time I made this, I had enough scallions but used a different tomato paste (Cento)than the first time. I didn't use any regular onion. So, that time is was just OK. What was my mistake the second time? My guess is Cento tomato paste didn't work with this recipe, but maybe I didn't use enough salt? (I eyeballed the salt. )Maybe I like it better with a bit of yellow onion? Thank you for your site. I've actually made quite a few yummy meals from your recipes, even though I don't always know what I'm doing.
May 2, 2025
Incredible
Loved this, best fried rice I ever made. The way the lower temp cooking in butter made this crusty rice was amazing and the flavor with the garlic and fish sauce was so so good. I am normally not a runny egg person but poking the yolk to drain into the rice underneath was extremely good.
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