Com rang – Vietnamese fried rice with vegetables and egg Recipe
Com rang is the Vietnamese way to use up yesterday’s rice – after a quick stir-fry with vegetables and egg it turns into a complete meal. The flavour is mild, slightly garlicky, with pleasantly toasted grains of rice. It’s a homestyle dish that often appears on the table when you need to feed a hungry family in a hurry.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- cooked jasmine rice preferably from the previous day - 450 g
- egg - 3 piece
- carrot cut into small cubes - 1 piece
- frozen green peas - 80 g
- chives chopped - 1 bunch
- onion finely chopped - 0.5 piece
- garlic finely chopped - 3 clove
- soy sauce - 2 tablespoon
- fish sauce - 1 tablespoon
- vegetable oil - 3 tablespoon
- black pepper - 0.25 teaspoon
- salt or to taste - 0.25 teaspoon
- ham or cooked bacon cut into small cubes, optional - 80 g
Main Ingredient:
rice
Preparation
- If you’re using freshly cooked rice, spread it out on a plate and let it cool for at least 30 minutes so it dries out slightly and doesn’t stick.
- In a bowl, beat the eggs with a pinch of salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan or wok, pour in the eggs and fry, stirring gently, until just set and soft curds form. Transfer the eggs to a plate.
- In the same pan heat another 2 tablespoons of oil, add the onion and fry for 2–3 minutes over medium heat until softened.
- Add the garlic and carrot and fry for another 2–3 minutes, stirring, until the carrot starts to soften slightly.
- Add the peas and, if using, the diced ham or bacon and fry for 2 minutes.
- Increase the heat to fairly high, add the rice and break up any clumps with a spoon or spatula. Stir-fry for 4–5 minutes until the grains are hot and lightly browned in places.
- Add the soy sauce and fish sauce and mix thoroughly so the sauces coat the rice evenly. Taste and season with more salt and pepper if needed.
- Add the cooked eggs and most of the chives, and gently stir for another minute.
- Serve immediately, sprinkling the remaining chives on top.
Storage
In fridge:
2 days
Freezing:
No
Cool the fried rice quickly and store it in the fridge in a closed container for up to 2 days. Reheat thoroughly in a pan or wok, adding a splash of water and a bit of oil so it doesn’t dry out.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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