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     Asian Recipes - Vietnamese Fried Rice with Meats Recipe

 
 

Asian Rice and Noodles Recipes - Vietnamese Fried Rice with Meats Recipe

Ingredients

  • 6 tbsp peanut oil

  • 2 cups long or medium grain rice, soaked in cold water for 30 minutes and drained

  • 2 1/2 cups boiling water

  • 1 1/2 in piece of fresh green ginger, peeled and chopped

  • 1 garlic clove, crushed

  • 4 scallions, chopped

  • 1 chicken breast, skinned, boned and cut into thin strips

  • 4 oz lean pork meat, cut into thin strips

  • 8 dried mushrooms, soaked in cold water for 30 minutes, drained and chopped

  • 1 tbsp fish sauce

  • 2 eggs

  • 1 tbsp chopped coriander leaves

Serves 6-8


Method:

  1. Heat half the oil in a large saucepan. When it is hot, add the rice and stir-fry for 2 minutes, or until it becomes opaque. Reduce the heat to very low and simmer the rice gently for a further 10 minutes, stirring occasionally.

  2. Pour over the water and return to the boil. Reduce the heat to low, cover the pan and simmer the rice for 10 to 15 minutes, or until it is tender and the liquid absorbed.

  3. Meanwhile, heat the remaining oil in a large, deep frying-pan, When it is hot, add the ginger, garlic and about three quarters of the spring onions (scallions) and stir-fry for 2 minutes.

  4. Add the chicken and pork meat and continue to stir-fry for 4 minutes, or until the meat is cooked through. Add the mushrooms and fish sauce and stir-fry for 2 minutes. Remove the pan from the heat.

  5. When all the liquid has been absorbed from the rice, make a well in the centre and carefully pour in the chicken and pork mixture.

  6. Break the eggs into the centre of the chicken and pork mixture and stir-fry briskly into the meat, then the rice until the eggs are 'cooked'.

  7. Transfer the mixture to a warmed serving bowl or platter and garnish with the remaining spring onion (scallion) and chopped coriander leaves before serving.

Note: In Vietnam, the rice for this dish is traditionally 'roasted' in an earthenware pot. However, the method suggested below is somewhat easier for less experienced rice cooks to follow and produces authentic - and excellent - results.

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