Vietnamese Fried Rice with Chinese Sausage

This Vietnamese fried rice is the perfect way to use up leftover day-old rice. As the rice dries out in the fridge, it loses moisture and crisps up nicelyin the pan. Paired with sweet, savory Chinese sausage, fluffy scrambled eggs, and bright, colorful veggies, it makes a delicious one-pan meal that comes together in minutes. Quick, easy, and deeply nostalgic for anyone who grew up eating Vietnamese fried rice with Chinese sausage.

Why You’ll Love This Chinese Sausage and Shrimp Fried Rice

Better than takeout: This homemade fried rice is packed with savory Chinese sausage, juicy shrimp, fluffy eggs, and perfectly seasoned rice.

Perfect for using leftover rice: Day-old rice is ideal for fried rice because the grains stay separate instead of turning mushy.

Quick and satisfying: With protein from the shrimp and eggs, flavorful Chinese sausage, and hearty rice, this fried rice makes an easy lunch or dinner that comes together quickly on a busy day.

Origin

Fried rice began in China as a practical way to turn leftover rice into a filling meal, stir-fried with meat and vegetables. As Chinese culinary traditions spread to Vietnam, ingredients like Chinese sausage (lạp xưởng) became popular there too. Over time, Vietnamese cooks made the dish their own, adding local flavors such as fish sauce for a savory, umami-rich depth.

Ingredients

• 2 cups day-old cooked rice
  • More dry so it crisps up nicely
• 2–3 Chinese sausage links, sliced
  • Adds a sweet and savory flavor
• ½ pound shrimp, peeled and deveined
  • Tender protein
• ½ cup corn and peas
  • Adds a pop of color and sweetness
• ½ onion, diced
  • Adds subtle sweetness
• 2 cloves garlic, minced
  • Fragrant aromatics
• 2 tablespoons soy sauce
  • Adds umami
• 1 tablespoon oyster sauce
  • Adds a rich, slightly sweet and savory flavor
• ½ tablespoon fish sauce
  • Adds a concentrated umami flavor
• 2 eggs, whisked
  • Soft and fluffy protein throughout
• Green onions, sliced
  • Adds a fresh and mild flavor
• Cooking oil, as needed
  • Helps cook the rice and eggs

Click on the images for the direct link to the ingredients/tools I used:

Instructions

Heat a large skillet or wok over medium-high heat. Add the sliced Chinese sausage and cook for 2–3 minutes, allowing it to release some of its flavorful oils.

Add the shrimp and cook for 1-2 minutes on each side.

Take out the sausage and shrimp and set aside.

Add the minced garlic and sauté for about 30 seconds, until fragrant. Add onions and cook until translucent.

Add the day-old rice and use your spatula to break up any clumps. Stir-fry for 2–3 minutes until the rice is heated through.

Add the soy sauce, oyster sauce, and fish sauce. Toss everything together until the rice is evenly coated with the seasonings.

Push the rice to one side of the pan and add the whisked eggs to the empty side. Cook until the eggs are about 80% set, then stir them into the rice.

Add the cooked Chinese sausage and shrimp back to the pan, along with the corn and peas. Toss everything together and cook for another 1–2 minutes, until heated through.

Top with sliced green onions and serve immediately. Enjoy!

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Cooking Tips for Vietnamese Fried Rice with Chinese Sausage

Use day-old rice: Cold, refrigerated rice is less moist and helps create fried rice with separate grains instead of a mushy texture.

Cook the Chinese sausage first: Slice the lạp xưởng thinly and cook it until lightly browned. This releases its flavorful oils, which help season the rice.

Use high heat: Stir-fry over medium-high to high heat to help evaporate excess moisture and give the rice a delicious, lightly toasted flavor.

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3-4 days.

Common Mistakes

• Using freshly cooked rice: Fresh rice contains more moisture and can make fried rice mushy.
• Using too little heat: Low heat can cause the rice to steam rather than fry, resulting in a soggy texture.
• Not breaking up rice clumps: Large clumps prevent the seasonings from coating the rice evenly.

Frequently Asked Questions

What type of rice is best for Vietnamese fried rice?

Day-old jasmine rice is a great choice for Vietnamese fried rice because its fragrant, long grains stay separate when stir-fried.

Can I make Vietnamese fried rice without fish sauce?

Yes! You can use soy sauce alone for seasoning or add a little oyster sauce for extra savory flavor.

Ingredient Substitutions

• Chinese sausage (lạp xưởng) → Chinese BBQ pork, diced ham, bacon, or chicken sausage.
• Jasmine rice → Long-grain white rice or basmati rice.
• Fish sauce → Additional soy sauce or oyster sauce.

What to Serve with Vietnamese Fried Rice with Chinese Sausage

Vietnamese caramelized pork or chicken: The sweet and savory sauce complements the smoky sweetness of Chinese sausage.

Vietnamese pickled carrots and daikon: Their tangy, slightly sweet flavor cuts through the richness of the sausage.

Vietnamese hot and sour soup: A tangy soup with vegetables and herbs provides a flavorful contrast to the savory rice.

If you enjoyed this Vietnamese fried rice recipe, you might also like my Vietnamese catfish sour soup recipe or my quick spring roll peanut sauce recipe.

Quick Spring Roll Peanut Sauce

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