Cơm Chiên Trứng (Vietnamese Egg Fried Rice)

Method

1. 1

   Break up the cold rice with your fingers so no clumps remain.

   💡 Day-old chilled rice fries dry and separate; fresh warm rice turns this dish into porridge.

2. 2

   Beat the eggs with a pinch of salt. Heat half the oil in a wok and scramble the eggs softly; remove to a plate.

3. 3

   Heat the remaining oil, add the garlic and carrot, and stir-fry 2 minutes until the carrot softens slightly.

4. 4

   Add the rice and toss constantly over high heat, breaking up any remaining clumps, until every grain is hot and starting to crackle, about 4 minutes.

   💡 Keep the pan hot and the rice moving — a cool pan or a still spatula steams the rice instead of frying it.

5. 5

   Push the rice to one side, pour the soy sauce directly onto the hot pan so it sizzles, then toss it through.

6. 6

   Fold the scrambled egg back in, scatter with spring onion and pepper, and serve immediately.