Vietnamese Mixed Fried Rice. Vietnamese fried rice has milder flavors because of its seasonings. The rice had a very light caramel-like color with some egg, meat, corn, peas, carrots, and onion. If it had soy sauce, there was very little.
This vietnamese fried rice recipe shares with you the best tips to make perfect fried rice with any leftover in your fridge, step fo. What makes a bowl of fried rice 'delicious'? That is a subjective question – just like when you ask people 'what makes a pretty girl?'. You can cook Vietnamese Mixed Fried Rice using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Vietnamese Mixed Fried Rice
- Prepare 300 g of cold cooked rice (it tastes better when fried if dried in the fridge so the grains are separated).
- It’s 100 g of sweet corn.
- It’s 100 g of green peas.
- It’s 2 of small carrots.
- You need 1 of onion.
- It’s 1 of slice Vietnamese pork roll/sausage.
- You need 2 of farm-raised eggs.
- It’s of Cooking oil.
- You need of Oyster sauce, soy sauce, chilli sauce, salt, seasoning powder.
- You need of Water.
Vietnamese fried spring rolls are surprisingly easy to make and filled with fresh, healthy ingredients such as pork and prawn (or chicken if you prefer!). For best results, use your fingers to mix evenly. Quickly rinse the rice paper sheet in water to soften and place on a flat plate or surface. Cook rice in a large rice cooker or saucepan.
Vietnamese Mixed Fried Rice instructions
- Peel carrots and dice. Peel off the papery skin of the onion, slice the onion in half, mince one half and dice the other. Dice the slice of pork roll/sausage..
- In a little pot, bring the water with a little salt to a boil. Quickly boil sweet peas, sweet corn and carrot. Remove from the pot and put in a strainer, run cold water over to cool off..
- Heat the oil in the wok, fry minced onion until aromatic. Add the cooled off mixture of vegetables and stir-fry. Adjust seasoning if needed. Add diced pork roll/sausage, toss evenly cooked medium. Turn off the heat, transfer the mixture to a plate..
- Using the same wok, add some cooking oil, add diced onion and stir evenly. Put the heat on high, add rice and fry. Add oyster oil, soy sauce, chili sauce, seasoning to taste. Toss thoroughly until the grains are firmed up..
- Scramble the eggs in a small bowl. Remove the wok from the heat and pour the scrambled eggs into it. Swirl the wok evenly to distribute the egg all over the wok. Put the wok on the heat again and continue frying until the grains are separated, firmed up and brownish (from soy and oyster sauce) yellow (from eggs)..
- Add the stir-fried mixture of vegetables into the wok, stir evenly. Turn off the heat. Serve hot..
Drain, cool slightly and thinly slice. Heat oil in a wok over high heat. Cơm Chiên – Vietnamese Fried Rice. Crumble the rice with your fingers to break up any big lumps. A fried rice featuring a slew of different ingredients.
