Cơm Chiên Dương Châu

Cơm Chiên Dương Châu is the Vietnamese version of Yangzhou fried rice, typically containing char siu (Chinese barbecue pork), shrimp, peas, and eggs stir-fried with cooked rice. The dish reflects the strong influence of Chinese cuisine on Vietnamese cooking, particularly in southern Vietnam where Chinese immigrant communities have long been established.

Cơm Chiên Dương Châu is the Vietnamese adaptation of Chinese Yangzhou fried rice, and both share core ingredients like char siu, shrimp, and peas. However, the Vietnamese version may incorporate local seasonings such as fish sauce and different aromatics that distinguish it from its Chinese counterpart.

Like most fried rice dishes, Cơm Chiên Dương Châu is best made with day-old jasmine rice that has been cooled and dried, which prevents the grains from clumping when stir-fried. Freshly cooked rice tends to be too moist and will result in a gummy texture rather than the desired separate, fluffy grains.

'Dương Châu' is the Vietnamese pronunciation of Yangzhou (揚州), a city in China's Jiangsu province that gives its name to the original Yangzhou fried rice. The Vietnamese name directly reflects the dish's Chinese origins, as Yangzhou fried rice spread across East and Southeast Asia.