Irresistibly Delicious Red Vietnamese Fried Rice
Red Vietnamese Fried Rice is a delicious and vibrant dish that brings together the flavors of jasmine rice, garlic, and traditional Vietnamese ingredients. This fried rice is not only colorful but also full of taste, making it a great meal for any occasion. Perfect as a side dish or a main course, this recipe is a household favorite that is easy to prepare. Let’s dive into why you should make this satisfying dish.
Why Make This Recipe
Red Vietnamese Fried Rice is a fantastic way to use up leftover rice and any vegetables or proteins you have on hand. Its striking red color comes from the tomato paste, making it visually appealing. This dish is flexible, allowing you to customize ingredients based on your preferences. By making this dish, you can create a nutritious meal in under 30 minutes, making it perfect for busy weeknights or meal prep for lunches.
How to Make Red Vietnamese Fried Rice
Making Red Vietnamese Fried Rice is simple and quick. Just follow these steps to create a delightful and flavorful meal.
Ingredients
- 30g / 2 tbsp unsalted butter
- 3 garlic cloves, finely minced
- 1/2 cup diced ham (I use pre-chopped, Note 1)
- 1 cup frozen peas
- 2 1/2 cups day-old cooked jasmine rice (Note 2)
- 2 tbsp tomato paste
- 2 tsp fish sauce (Note 3)
- 2 tsp soy sauce (all-purpose or light, not dark soy, Note 4)
- 1/4 tsp white sugar
- 2 eggs, whisked
Directions
- Melt most of the butter in a large non-stick skillet over high heat (save a dab for scrambling the eggs).
- Add garlic and cook for 10 seconds.
- Add the diced ham and stir for 30 seconds.
- Add the frozen peas and stir for another 30 seconds.
- Add the day-old rice and tomato paste and cook for 2 minutes.
- Pour in fish sauce, soy sauce, and sugar. Cook for 1 minute to achieve a nice caramelization on the tomatoey rice.
- Push the rice to one side of the pan. In the cleared space, melt the reserved butter, then pour in the whisked eggs and scramble them until just set.
- Toss the cooked egg through the rice and serve!
How to Serve Red Vietnamese Fried Rice
Serve Red Vietnamese Fried Rice hot, garnished with extra peas or chopped green onions if desired. Pair it with a side of fresh salad or your favorite protein, like grilled chicken or shrimp, for a complete meal.
How to Store Red Vietnamese Fried Rice
To store leftovers, let the fried rice cool completely. Place it in an airtight container and keep it in the fridge for up to 3 days. For longer storage, you can freeze it for up to a month. Reheat in a pan or microwave until heated through.
Tips to Make Red Vietnamese Fried Rice
- Use day-old rice as it is drier and helps prevent the fried rice from becoming mushy.
- Feel free to add any leftover vegetables or proteins you have on hand.
- Adjust the seasoning according to your taste; you may want to add more fish sauce or soy sauce for extra flavor.
Variations
For a vegetarian version, you can skip the ham and replace it with tofu or additional vegetables, such as bell peppers or broccoli. You can also use quinoa or brown rice for a healthier twist.
FAQs
Q: Can I use freshly cooked rice?
A: While day-old rice is preferred, you can use freshly cooked rice. Make sure to let it cool and dry out a bit to avoid mushiness.
Q: What if I don’t have fish sauce?
A: If you don’t have fish sauce, you can use soy sauce or a mixture of soy sauce and a dash of vinegar for flavor.
Q: Can I make this dish spicy?
A: Yes! Adding chili peppers or chili sauce can give your Red Vietnamese Fried Rice a spicy kick. Adjust the amount based on your heat preference.
Enjoy making and sharing this delightful Red Vietnamese Fried Rice with family and friends!
Red Vietnamese Fried Rice
Ingredients
Main Ingredients
- 30 g unsalted butter Reserve a dab for scrambling the eggs.
- 3 cloves garlic, finely minced
- 1/2 cup diced ham Use pre-chopped for convenience.
- 1 cup frozen peas
- 2.5 cups day-old cooked jasmine rice Helps prevent the fried rice from becoming mushy.
- 2 tbsp tomato paste
- 2 tsp fish sauce
- 2 tsp soy sauce All-purpose or light, not dark soy.
- 1/4 tsp white sugar
- 2 eggs whisked
Instructions
Cooking
- Melt most of the butter in a large non-stick skillet over high heat.
- Add garlic and cook for 10 seconds.
- Add the diced ham and stir for 30 seconds.
- Add the frozen peas and stir for another 30 seconds.
- Add the day-old rice and tomato paste, then cook for 2 minutes.
- Pour in fish sauce, soy sauce, and sugar. Cook for 1 minute to achieve a nice caramelization.
- Push the rice to one side of the pan and melt the reserved butter in the cleared space.
- Pour in the whisked eggs and scramble until just set.
- Toss the scrambled eggs through the rice and serve hot.
