Vietnamese Chicken Fried Rice (Cơm Chiên Gà)

This Vietnamese Chicken Fried Rice (Cơm Chiên Gà) is made with tender chicken thighs, eggs, vegetables, garlic, and leftover rice, all stir-fried together with a delicious savory sauce! It's an easy, flavorful meal that comes together in about 30 minutes.

Jump to:

• What Is Cơm Chiên Gà?
• Ingredients
• How to Make Vietnamese Chicken Fried Rice
• Tips for Making the Best Chicken Fried Rice
• Variations and Substitutions
• Vietnamese Chicken Fried Rice (Cơm Chiên Gà)
• How to Store and Reheat
• What to Serve with Vietnamese Chicken Fried Rice
• Pin for later!

If you love fried rice but want to change things up from your usual Chinese fried rice, give this Vietnamese-style version a try! The combination of fish sauce, soy sauce, garlic, and white pepper gives it a savory flavor that's delicious without being spicy.

What Is Cơm Chiên Gà?

Cơm Chiên Gà translates to chicken fried rice in Vietnamese.

Fried rice is popular in Vietnam, and there are many different variations depending on the restaurant, region, and household. Some versions include Chinese sausage (lạp xưởng), shrimp, or a combination of meats, while others use chicken.

This version is made with chicken thighs, eggs, carrots, peas, and green onions. Fish sauce adds a distinct savory flavor, although not every Vietnamese fried rice recipe uses it.

It's also a great way to use leftover rice!

Ingredients

Here's what you'll need to make Vietnamese Chicken Fried Rice.

For the fried rice:

• 3 cups cooked, chilled jasmine rice
• ½-¾ lb boneless, skinless chicken thighs, diced
• 2 eggs
• 3 cloves garlic, minced
• 2 green onions, chopped
• ½ cup carrots, diced
• ½ cup peas or corn
• 1-2 tablespoon avocado oil, or another neutral cooking oil

For the chicken marinade:

• 1 teaspoon fish sauce
• ½ teaspoon sugar
• ¼ teaspoon white pepper
• 1 clove garlic, minced

For the fried rice seasoning:

• 2 teaspoon soy sauce
• 1 teaspoon fish sauce
• ½ teaspoon sugar
• ¼ teaspoon white pepper
• ½ teaspoon chicken bouillon powder (optional)

Ingredient Notes

Chicken thighs: I recommend boneless, skinless chicken thighs because they stay juicy and tender when stir-fried. You can also use chicken breast if you prefer.

Jasmine rice: Chilled, day-old jasmine rice works particularly well for fried rice. The grains are firmer and separate more easily during stir-frying.

Fish sauce: This adds a delicious salty, savory depth of flavor. Different brands vary in saltiness, so adjust to taste. Red Boat fish sauce is a good one!

Eggs: Scrambled eggs add flavor, texture, and protein.

Vegetables: Carrots, peas, and corn are all great options. You can use whatever combination you prefer.

Chicken bouillon powder: This adds extra savory flavor but is completely optional. You can substitute a small pinch of MSG or leave it out.

How to Make Vietnamese Chicken Fried Rice

1. Marinate the chicken

Cut the chicken thighs into small, bite-sized pieces.

In a bowl, combine the chicken with fish sauce, sugar, white pepper, and minced garlic.

Mix well and refrigerate for about 10-15 minutes while preparing the remaining ingredients.

2. Cook the chicken

Heat about 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat.

Add the marinated chicken and stir-fry until lightly browned and cooked through, about 5-7 minutes depending on the size of the pieces.

The chicken should reach an internal temperature of 165°F.

Remove from the wok and set aside.

3. Scramble the eggs

Add a little more oil to the wok if needed.

Pour in the beaten eggs and gently scramble until just cooked.

Remove and set aside with the chicken.

4. Stir-fry the vegetables

Add the minced garlic, diced carrots, and peas or corn to the wok.

Stir-fry for about 2-3 minutes, or until the carrots begin to soften.

5. Add the rice

Add the chilled jasmine rice to the wok.

Use your spatula to break apart any clumps, then stir-fry for about 2-3 minutes until the grains separate and the rice is heated through.

6. Add the chicken and eggs

Return the cooked chicken and scrambled eggs to the wok. Stir-fry briefly to combine everything with the rice and vegetables.

7. Season and serve

In a small bowl, combine the soy sauce, fish sauce, sugar, white pepper, and optional chicken bouillon powder.

Pour the seasoning mixture over the fried rice and toss everything together until evenly coated and heated through.

Add the chopped green onions, toss briefly, and serve hot!

Tips for Making the Best Chicken Fried Rice

Use chilled rice. Freshly cooked rice contains more moisture and can turn mushy when stir-fried. Chilled rice is firmer and easier to separate into individual grains.

Dice the chicken into small pieces. This helps it cook quickly and distributes the chicken evenly throughout the fried rice.

Don't overcrowd the wok. If your wok or skillet is too small, cook in batches. Overcrowding can cause the ingredients to steam rather than fry.

Prepare everything before cooking. Fried rice comes together quickly, so have your ingredients chopped and your sauce mixed before turning on the stove.

Adjust the fish sauce to taste. Fish sauce varies in saltiness. Start with the amount listed and add more only if needed.

Variations and Substitutions

One of my favorite things about fried rice is how easy it is to customize!

• Chicken breast: Substitute chicken breast for chicken thighs if you prefer leaner meat.
• Shrimp: Use peeled shrimp instead of chicken for a seafood variation.
• Chinese sausage: Add sliced lạp xưởng for a different Vietnamese fried rice variation.
• Vegetables: Try corn, diced green beans, or other vegetables you have on hand.
• MSG: Add a small pinch for extra umami flavor instead of chicken bouillon powder.
• Spicy: Serve with fresh chilies or chili sauce on the side if you like heat.

How to Store and Reheat

For the best food safety, cool freshly made fried rice promptly and refrigerate within two hours in a shallow, covered container.

Because cooked rice can support the growth of Bacillus cereus when improperly cooled or stored, I recommend eating refrigerated fried rice within 24 hours, especially when it contains rice that was previously cooked and chilled.

Reheat until steaming hot throughout (165°F), and avoid repeatedly reheating the same batch.

What to Serve with Vietnamese Chicken Fried Rice

This fried rice is already a satisfying meal with chicken, eggs, rice, and vegetables, so you don't necessarily need anything else!

For something refreshing on the side, try sliced cucumbers, a simple cucumber salad, or stir fried vegetables (such as bok choy, cabbage, or mixed veggies.)

More Delicious Fried Rice Recipes

If you love fried rice as much as I do, here are some more delicious recipes to try!

• Taiwanese Sausage Fried Rice (香腸炒飯) - A delicious fried rice made with sweet and savory Taiwanese sausage, eggs, and garlic.
• Chinese Shrimp Fried Rice - A classic shrimp fried rice you can make with or without soy sauce!
• Egg Fried Rice - A simple, flavorful fried rice with eggs, vegetables, and garlic, ready in under 20 minutes.
• Fried Rice with Leftovers - If you have any leftover meat, veggies, and rice... Turn them into a delicious, customizable fried rice in just 20 minutes!

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