Make Jeff Tan's home-style fried rice in king soy sauce

This homemade fried rice with Cantonese-style sausages, from the founder of Viet Food, is packed with flavour. It's quick, easy, and a supremely satisfying mid-week meal

Jeff Tan's home-style fried rice in king soy sauce

Serves 2

Preparation time 45 minutes

Cooking time 30 Minutes

"Soy sauce fried rice with Cantonese sausages is actually not a Vietnamese dish. It’s so simple it can’t be categorised, really. However, it’s THE dish that my Father used to make during Chinese New Year.

Both my parents worked in restaurants in Malaysia, and back then, restaurant jobs were not well paid. Having four siblings certainly didn’t help with the financial situation so we didn’t get to eat a lot of meaty dishes, except at Chinese New Year, and that’s when my Dad would cook us this dish.

Putting it on the menu at Viet Food is actually quite a naughty thing for me to do but I can’t help it because every time I cook it, I think of my family. Now my son loves this dish too. It’s kind of my family symbol. It has become one of my customers’ favourite dishes but few of them know the story behind it." – Jeff Tan, Founder of Viet Food


  • 1 shallot
  • 4 spring onions
  • 1 small bunch of coriander
  • 2 Cantonese-style sausages
  • 1 handful of fresh King prawns
  • 300g cooked rice (that has been left to cool)
  • 2 eggs, beaten
  • Salt
  • Light soy sauce
  • Dark soy sauce


  1. Peel the shallot, slice thinly and fry in vegetable oil until brown. (The oil will be used to fry the rice later).
  2. Shell the prawns and put in boiling water for 4-5 minutes, then leave to cool.
  3. Slice the sausages and spring onions.
  4. Use the oil from the shallots you fried earlier to fry the sausage slices and crack two eggs into the pan.
  5. Add cooked rice when the egg is about 50% cooked then reduce the heat to medium.
  6. Fry the rice until it becomes soft and each grain is separate. Then add prawns, salt and light soy sauce, and continue to fry for a minute before adding a generous splash dark soy sauce.
  7. Fry for 30 seconds after adding the dark soy sauce and press the rice flat with the spatula in the pan. Flip the rice after a few seconds letting the rice on the surface be seared by the pan.
  8. When rice is moderately seared, add chopped spring onions and lightly diced coriander.

Recipe by Jeff Tan of Viet Food