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Vietnamese Fried Rice

6 May

Unfortunately my little has been home sick all week. She hasn’t been eating much, and I haven’t felt like cooking much. The weather was horrible today, on top of her continued fever, so I went out to make Cháo Ga, Vietnamese rice porridge with chicken. She got down half a bowl, which is more than she’s been able to stomach all week. I was optimistic that she would scarf down a bowl of fried rice for dinner and made every effort to sneak in as many vegetables as possible. It was a good news / bad news situation.

Anh went back for seconds even *after* I disclosed the cauliflower rice. Our little didn’t even take a bite. When she does, I know she’ll love it.

Bowl of Vietnamese fried rice

Vietnamese Fried Rice with vegetables and Chinese sausage

Vietnamese Fried Rice Recipe

Serves 6 as main, 10 as small side

Sauce

  • 2 tbl Maggi or dark soy sauce
  • 1 tbl Fish Sauce
  • 2 tsp sugar
  • Dash rice wine vinegar

Rice & Vegetables

  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbl sesame oil
  • 2 eggs, beaten
  • 2 Chinese sausage links (lap ceung or lap xuong), rough chopped
  • 2 scallions, minced white and green parts separated
  • 1/2 cup diced carrots
  • 1 cup peas
  • 1/2 cup sugar snap peas
  • 2 cups cauliflower, riced (optional — if omitting, use more rice)
  • 2 cups old rice
  • 1/2 cup cilantro, finely minced

If you’re going for the full recipe and plan to use cauliflower rice (and you really should — you truly can’t taste the cauliflower rice, but if you’re vehemently opposed, feel free to omit), rinse and break into small florets to drain well in a colander.

Mix the sauce ingredients and set aside. Chop the lap xuong any other vegetables you plan to add. I used what we had in the fridge. Other good options would be bean sprouts, broccoli, corn or squash. Definitely go out and get the Chinese sausage, which can be found at any international market. They’re generally served in large packages, but they freeze well.

Go back to the cauliflower and place small batches in a food processor, ricer or box grate to make “rice”. Keep some size to the vegetable or else it will lose its shape when you cook.

Bowls of cauliflower rice, cilantro, eggs, Chinese sausage and carrots

Cauliflower rice blends in perfectly to this fried rice dish and sneaks another helping of vegetables, if that’s your thing.

In a wok or large skillet, heat the sesame oil over medium high heat. Add garlic and scallion, cooking until fragrant (approx 1 minute). Push to the edge and add the beaten eggs. If the pan is too dry, add a little neutral oil. Create a large, flat omelet and begin to break as the eggs set. Move these to the side before adding the non-cauliflower vegetables — withholding the green scallion tops — and cook for a couple of minutes.

Cooking vegetables and eggs

Vegetables and eggs getting happy in the pan.

Next up, add the rice and cauliflower rice, mixing well to incorporate. Pour in the sauce mixture (taking care to re-mix as the sugar likely settled) over the rice and stir continuously, scraping bits from the pan as you go. Continue cooking for 6-ish minutes until heated through and well-combined.

Scoop heaping spoonfuls to a bowl, topping with the green scallion tops and cilantro. Enjoy it hot!

I could eat this alone as a meal, but we worked through our fridge of Chrissy Teigen’s chicken lettuce wraps (which are amazing).

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