← Nouns Cooking · Vietnamese

Ingredients

• 600 g cooked jasmine rice, preferably a day old, clumps broken up
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 2 tbsp Tomato purée (paste)
• ¾ tsp Salt
• ½ tsp Sugar
• 1 tbsp Butter (optional)

Method

1. Heat the oil (and butter, if using) in a wok or large frying pan over medium heat. Fry the garlic for 30 seconds until fragrant but not brown.
2. Add the tomato paste and stir for 1 minute until it darkens slightly and smells sweet.
3. Turn the heat to high, add the rice, salt and sugar and stir-fry for 4–5 min, pressing and tossing, until every grain is evenly red, hot and separate. Serve with gà rô ti or fried chicken.

Tips

• The optional butter adds richness but makes it non-vegan.
• Cold rice works best; freshly cooked rice turns mushy. If you must use fresh rice, spread it on a tray to steam dry for 15 minutes first.

Sources

Written in our own words after cross-checking these recipes:

Wok and Kin Vicky Pham