Vietnamese Fried Red Rice is a modern Fusion recipe for a classic accompaniment of fried leftover rice with peas and ham. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Vietnamese Fried Red Rice.
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This is the fried version of the famous Vietnamese red rice. However, it is actually a fusion dish and not truly authentic Vietnamese cuisine. As with most fried rice recipes day-old rice is best (ie rice cooked for the previous day and refrigerated over-night). I’m using butter here, as it affords better flavour — this is also a nod to the French colonial influence in Vietnam. The other thing about this dish is that it is really quick to make (on the table in under 20 minutes).
Ingredients:
2 tbsp butter
3 garlic cloves, finely minced
75g (1/2 cup) ham, diced
140g (1/2 cup) frozen peas
1 red cayenne pepper, sliced lengthways into thin strips (optional)
260g (2 ½ cups) day old rice (jasmine, for preference)
2 tbsp tomato puree
4 spring onions (white and green) sliced into rounds
2 tsp fish sauce
2 tsp light soy sauce
¼ tsp palm sugar (or jaggery or light brown sugar)
2 eggs, beaten
Method:
Melt ¾ of the butter in a wok or non-stick pan over high heat. Add the garlic and cook for 10 seconds. Now add the ham and stir-fry for 30 seconds. Add the spring onions, chilli and peas and stir-fry for 30 seconds more.
Stir in the rice and tomato puree and cook for 2 minutes. Pour in the fish sauce, soy sauce and sugar. Stir-fry for 1 minute to get a little colour on the rice.
Push the rice onto one side of the wok then add the reserved butter and use to scramble the eggs to your liking. Toss the cooked egg through the rice and serve.
