Vietnamese Restaurant Fried Rice Secrets Revealed

I’m revealing the seven secrets behind restaurant-style Vietnamese fried rice, from starting with cold, day-old rice to the small final touch that transforms its aroma. I spent 30 years cooking in my family’s Vietnamese restaurant, and today I’m making cơm chiên with you, step by step. I’ll show you how to get distinct, fluffy grains with a hot pan, fry the eggs first, build flavor with garlic and sweet sausage, and cook the rice in small batches. Then I’ll add scallions at the end and share our finishing move with nước mắm. 0:00 The secret to restaurant fried rice 0:49 Why day-old rice fries better 3:03 Heat the pan until it smokes 4:54 Fry the eggs first 6:14 Garlic and sweet sausage 8:10 Cook rice in small batches 10:20 Add scallions at the end 11:19 Season the hot pan with fish sauce 13:31 Plate and serve the fried rice #VietnameseFood #FriedRice #ComChien #CookingSecrets #HomeCooking