How To Make Vietnamese Fried Rice
Vietnamese fried rice balances its flavors perfectly. It has saltiness from the sausage & barbecued pork, acidity from the lime, and freshness from cilantro.
Ingredients
- 2 tbsp peanut oil
- 2 large eggs, beaten with a drizzle of fish sauce
- 1 lemongrass stalk, (white portion only), finely chopped
- 2 garlic cloves, minced
- 2 medium shallots, finely chopped
- 1⁄4 cup carrot, chopped
- 1⁄4 cup sweet peas, thawed if frozen
- 1 Chinese sausage link, lap cheong, about 1 1⁄2 oz., thinly sliced
- 1⁄2 cup barbecued pork, such as char siu, cut into thin strips
- 3 cup cooked rice, cold jasmine or long-grain, preferably not freshly cooked, rubbed to separate the grains
- 1 tsp fish sauce, or more to taste
- 1⁄2 tbsp lime juice
- 1⁄2 cup cilantro, or Thai lemon basil or mint, to garnish
Instructions
- Gather the ingredients.
- Heat the peanut oil in a wok or frying pan over medium-high heat.
-
Pour in the beaten eggs. Cook, swirling often to form a flat egg pancake, just until set.
- Scoop out egg pancake and transfer to a cutting board.
- Over medium heat, saute the lemongrass, garlic, and shallots until softened and aromatic.
- Turn up the heat, add the chopped carrot and sweet peas, and stir fry for half a minute.
- Add the sliced lap cheong and the barbecued pork. Stir fry for about a minute.
- Add the rice. Drizzle in the fish sauce. Stir fry until the rice is heated through. Turn off the heat.
- Roll up the egg like a cigar and cut into thin slices.
- Add egg slices to the rice. Toss. Add the lime juice and toss a few more times.
- Serve hot, garnished with cilantro, lemon basil, or mint, or all three.
Nutrition
- Sugar: 51g
- :
- Calcium: 441mg
- Calories: 2735kcal
- Carbohydrates: 156g
- Cholesterol: 593mg
- Fat: 163g
- Fiber: 40g
- Iron: 17mg
- Monounsaturated Fat: 72g
- Polyunsaturated Fat: 18g
- Potassium: 5103mg
- Protein: 159g
- Saturated Fat: 58g
- Sodium: 905mg
- Trans Fat: 1g
- Vitamin A: 82156IU
- Vitamin C: 261mg
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