Red Vietnamese Fried Rice
User Reviews
5
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Prep Time
8 mins
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Cook Time
7 mins
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Servings
2
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Calories
544 kcal
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Course
Dinner
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Cuisine
Vietnamese
Red Vietnamese Fried Rice
Description
This dish starts by sautéing garlic and diced ham in butter until aromatic, followed by peas. Day-old jasmine rice and tomato paste are added and cooked to allow slight caramelization, enhancing the tomato flavor and creating a reddish hue. Seasonings include fish sauce for umami, light soy sauce for saltiness, and a pinch of sugar to balance the savory notes.
Eggs scrambled separately with a reserve of butter are folded into the rice, adding moisture and protein. The use of pre-cooked, chilled rice prevents clumping and yields a light, separated grain texture typical of fried rice.
Red Vietnamese Fried Rice is a colorful and satisfying meal on its own or accompanied by fresh herbs or vegetables. The balance of tomato paste and fish sauce introduces distinctive Vietnamese flavors that distinguish it from other fried rice dishes.
Notes highlight using thick-cut or store-bought pre-chopped ham for convenience and recommend refrigerating or freezing leftover rice for best fried rice texture. Fish sauce is essential for authentic flavor but can be substituted with soy sauce if needed.
Ingredients
- 30g / 2 tbsp butter unsalted
- 3 garlic finely minced, cloves
- 1/2 cup ham I use pre-chopped, Note 1, diced
- 1 cup peas frozen
- 2 1/2 cups jasmine rice Note 2, cooked, day-old
- 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 egg whisked
Instructions
- Melt most of the butter in a large non-stick skillet over high heat (save a dab for scrambling eggs).
- Add garlic, cook for 10 seconds.
- Add ham, stir for 30 seconds.
- Add peas, stir for 30 seconds.
- Rice and tomato paste - Add rice and tomato paste, cook for 2 minutes.
- Sauces - Add fish sauce, soy and sugar, cook 1 minute to get a bit of nice caramelisation on the tomatoey rice.
- 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.
- Serve - Toss cooked egg through the rice. Serve!
Notes
- Use thick-cut ham or store-bought pre-chopped ham; bacon can be used as an alternative.
- Day-old, refrigerated or frozen and thawed jasmine rice is best to avoid clumping; fresh rice tends to be too moist.
- Fish sauce adds authentic Vietnamese flavor; substituting with more soy sauce is possible but changes taste.
- Light or all-purpose soy sauce is recommended; avoid dark soy sauce as it is too strong for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544cal | 27% |
| Carbohydrates | 72g | 24% |
| Protein | 22g | 44% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 211mg | 70% |
| Sodium | 1375mg | 57% |
| Potassium | 521mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1412IU | 28% |
| Vitamin C | 34mg | 38% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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