Using Herbs and Spices

Vietnamese Recipes & Cuisines (Rice & Noodles)

Fried Rice Recipe

To avoid lumpy fried rice, the cooked rice used should be cold and firm. Cook the day before and refrigerate, or use leftover cooked rice. If this is not possible, use slightly less water than usual when steaming, and as soon as the rice is cooked, spread it over a baking tray or similar surface to hasten the cooling process.

Ingredients : Serves 4

3

1/4

125 ml

1

6

4 cloves

5 cm

2

250 g

125 g

100 g

100 g

1/2

200 g

3 tablespoons

2 tablespoons

2 teaspoons

1/4 teaspoon

1 sprig

Eggs

Salt

Oil

Large onion, finely chopped

Spring onions (scallions), chopped

Garlic, finely chopped

Fresh ginger, finely grated

Small red chilies, seeded and finely chopped

Pork lion, finely chopped

Dried Chinese pork sausage, thinly sliced

Green beans, chopped

Carrots, cut into small cubes

Large red pepper (capsicum), cut into small cubes

Long-grain rice, steamed and cooled

Nuoc cham sauce

Soy sauce

Sugar

Salt, extra or to taste

Fresh coriander (cilantro) leaves for garnishing

Method :
  • Whisk the eggs and salt in a bowl until frothy. Heat 1 tablespoon of the oil in a wok and swirl it around to coat the sides. Pour in the egg and cook it gently over medium heat, stirring regularly for 2 to 3 minutes, or until the egg is just cooked. Remove the scrambled egg from the wok and set it aside.

  • Add 1 more tablespoon of oil to the wok and, when hot, add the onion, spring onion , garlic, ginger and chili and cook for 7 minutes. Stir regularly, or until the onion is soft and golden, remove the onion mixture from the wok.

  • Add another tablespoon of oil and, when hot, add the pork and sausage. Stir-fry for 3 to 4 minutes until meat is cooked.

  • Add the remaining oil to the wok and swirl it to coat the sides, add the beans, carrot and red pepper. Stir-fry over high heat for 1 minute.

  • Add the rice to the wok, toss it well to coat it with the vegetables and oil. Stir-fry for 2 minutes. Return the onion mixture and the meat mixture to the wok. Add nuoc cham sauce, soy sauce, sugar and salt. Toss well for about 30 seconds until heated.

  • Lightly toss in the scrambled egg and serve immediately.

Tip : These spicy, dried sausages (lup chiang) are available from Asian food stores. They will keep for up to 3 months in the refrigerator.

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