Bacon-Lap Xuong Fried Rice Recipe
Easy Fried Rice Recipe
Ingredients
Instructions
- Preheat a large, Nonstick 10" Frying-Pan on medium heat for 30-60 seconds
- Add 2 tbsp. of cooking oil to the pan.
- Once the oil starts to shimmer, add the diced applewood bacon and lap xuong.
- Stir fry for 1-2 minutes on high heat until golden brown.
- Add two large eggs to the pan. Scramble the eggs for 3 minutes on high heat. [cook eggs 'well done']
- Add the cooked rice. Saute for 3 minutes on high heat. Use a cooking utensil to incorporate the eggs, rice, and vegetables.
- Saute for 3-5 minutes. Or until the rice starts to caramelize slightly. Rice should not be clumpy. Make sure to continuously stir the pot (with a non-metal spoon) to cook the mixture evenly.
- Season with salt and black pepper.
- Take the Frying-Pan off the heat
- In an 8 oz. bowl add 1/2 cup of fried rice
- Garnish the bowl with sliced scallions
Notes
- Rice Yield: 7 oz. of rice is 1 cup of cooked rice
- Use day-old rice. Or cook the rice before. This results in fluffier fried rice.
- Use a nonstick pan
- Do not use a metal spoon with a nonstick pan. It will scratch the nonstick pan. Only use wood or plastic (heat safe) cooking utensils.
Hi there!
I’m Tu David Phu—a chef, storyteller, and proud Oakland native with a deep love for the flavors and traditions of Vietnamese cuisine. This space reflects everything I hold close: the roots that shaped me, the flavors that define me, and the stories I’m passionate about sharing.
From my mom’s apartment garden in Oakland to collaborating with kitchens, farmers, craftsmen, producers, scientists, and thought leaders around the world, everything here is a celebration of connection. As a Vietnamese-American shaped by Third Culture, my work honors tradition while embracing the influences of the communities that surround and inspire us.
These experiences, flavors, and relationships are simple, soulful, and deeply personal. My hope is that they inspire you to cook with heart, explore with curiosity, and celebrate the vibrant intersections of culture and cuisine.
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GiGi's – My Vietnamese-inspired wine bar in San Francisco, where tradition meets innovation.
Bloodline – An Emmy-nominated PBS documentary sharing the rich cultural history and personal journey behind my food.
The Memory of Taste – My cookbook, co-authored with Soleil Ho, celebrates Vietnamese heritage and food's power to tell stories.
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