Red Vietnamese Fried Rice

Name: Red Vietnamese Fried Rice
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)

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Total Time

15 minutes

Prep Time

8 minutes

Cook Time

7 minutes

Rating

(15)

Ingredients

2 servings

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)

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Preparation

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Step 1

Melt most of the butter in a large non-stick skillet over high heat (save a dab for scrambling eggs).

Step 2

Add garlic, cook for 10 seconds.

Step 3

Add ham, stir for 30 seconds.

Step 4

Add peas, stir for 30 seconds.

Step 5

Rice and tomato paste - Add rice and tomato paste, cook for 2 minutes.

Step 6

Sauces - Add fish sauce, soy and sugar, cook 1 minute to get a bit of nice caramelisation on the tomatoey rice.

Step 7

Scramble eggs - Push rice to one side of the pan. In the cleared space, melt reserved butter then pour in the egg and scramble until just set.

Step 8

Serve - Toss cooked egg through the rice. Serve!

Step 9

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