VIETNAMESE FRIED RICE
Make and share this Vietnamese Fried Rice recipe from Food.com.
Provided by Kelseytran
Categories Vietnamese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion in the vegetable for one minute on medium heat.
- Add carrot and cook for about 7 minutes.
- Add broccoli and cook for 2 minutes.
- Add sausauge and dried pork roll.
- Add two eggs and stir.
- Turn heat to low.
- Add a pinch of salt and pepper, add fish sauce, add steamed rice.
- Stir well.
- Add Cilantro.
- Stir well again and turn off heat in five minutes.
- Enjoy.
Nutrition Facts : Calories 762.7, Fat 20.7, SaturatedFat 6.7, Cholesterol 125.9, Sodium 827.2, Carbohydrate 119.6, Fiber 5.4, Sugar 2.1, Protein 20.5
SHRIMP FRIED RICE - COM CHIEN TOM
Make and share this Shrimp Fried Rice - Com Chien Tom recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/2 tbp of the oil in wok; pour in egg and swirl gently to set and form a thin omelet; when cooked, transfer to a large bowl and shred.
- Heat 1 tbsp oil in the wok and cook the garlic with half of the chopped onion until light brown; add the shrimp and stir-fry until opaque, curled and cooked through; remove to the bowl.
- Heat 1 tbsp oil in the wok and saute the remaining chopped onion with the green onions; add the cooked rice and heat through, stirring constantly.
- Add the contents of the bowl, along with oyster sauce, salt and pepper, and stir-fry until the rice turns slightly golden.
- Garnish with cilantro sprigs before serving.
- Serve with soy sauce or Nuoc Mam if desired.
Nutrition Facts : Calories 410.8, Fat 11.2, SaturatedFat 1.8, Cholesterol 139.3, Sodium 372.5, Carbohydrate 57.3, Fiber 1.1, Sugar 1.1, Protein 18.1
SHRIMP FRIED RICE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the eggs with a pinch of salt in a small bowl. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the eggs and cook, without stirring, until almost set, about 1 minute. Flip the egg pancake with a rubber spatula and cook until just set on the other side, about 30 seconds. Transfer to a cutting board and cut into thin strips.
- Combine the soy sauce, sesame oil and 1 tablespoon water in a small bowl and set aside. Heat the remaining 1 tablespoon vegetable oil in the same skillet over high heat. Add the shrimp and ginger and stir-fry until almost cooked through, about 2 minutes. Add the snow peas, carrots and scallions and continue to stir-fry until crisp-tender, about 1 minute. Add the rice and soy sauce mixture and stir-fry until warmed through. Stir in the egg strips and divide among bowls.
Nutrition Facts : Calories 358 calorie, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 194 milligrams, Sodium 431 milligrams, Carbohydrate 43 grams, Fiber 3 grams, Protein 20 grams
VIETNAMESE-STYLE FRIED RICE
Steps:
- Gather the ingredients.
- Heat the peanut oil in a wok or frying pan over medium-high heat.
- Pour in the beaten eggs. Cook, swirling often to form a flat egg pancake, just until set, about 1 1/2 minutes.
- Scoop out egg pancake and transfer to a cutting board.
- Over medium heat, saute the lemongrass, garlic, and shallots until softened and aromatic.
- Turn up the heat, add the chopped carrot and sweet peas, and stir fry for half a minute.
- Add the sliced lap cheong and the barbecued pork. Stir fry for about a minute.
- Add the rice. Drizzle in the fish sauce. Stir fry until the rice is heated through. Turn off the heat.
- Roll up the egg like a cigar and cut into thin slices.
- Add egg slices to the rice. Toss. Add the lime juice and toss a few more times.
- Serve hot, garnished with cilantro, lemon basil, or mint, or all three.
Nutrition Facts : Calories 407 kcal, Carbohydrate 47 g, Cholesterol 124 mg, Fiber 2 g, Protein 17 g, SaturatedFat 4 g, Sodium 271 mg, Sugar 4 g, Fat 17 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
VIETNAMESE-STYLE SPICY FRIED RICE
Spicy and flavorful, this easy dish provides a delicious change from Nasi Goreng or Chinese Fried Rice. Try to use Vietnamese fish sauce (Nuoc Mam), which is more pungent than other Southeast Asian fish sauces. Preparation time does not include the time needed to dry the rice overnight.
Provided by Daydream
Categories Long Grain Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Allow the rice to completely dry out before beginning this dish.
- The easiest way to do this is to spread the rice evenly in a shallow dish, or on a tray, and leave uncovered in the refrigerator overnight.
- The next day, place the shrimp in a heatproof bowl, cover with boiling water and allow to stand 30 minutes, or until soft, before draining.
- In a large wok, heat the groundnut oil and stir-fry the onion, garlic, peanuts, lemon grass and turmeric, until fragrant.
- Add the rice, shrimp and all the remaining ingredients and stir-fry until piping hot.
- Serve immediately.
Nutrition Facts : Calories 326.9, Fat 9.6, SaturatedFat 1.5, Sodium 468.5, Carbohydrate 53.5, Fiber 2.4, Sugar 2.5, Protein 6.8
VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Provided by David Tanis
Categories dinner, lunch, noodles, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
- Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
- Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
- Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
- Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
- Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
- To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.
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SHRIMP FRIED RICE - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (44)Total Time 40 minsCategory Fish & Seafood, RiceCalories 583 per serving
- First, wash the rice, and pour off the excess water. Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker! If you have not purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Check out our Chinese Cooking Tools page for more information and some useful links to products.
- When the rice is cooked, fluff it with a fork or rice paddle. You will see that you now have a nice uniform golden brown rice. You can use this rice fresh or refrigerate it, and use it the next day. If you use cold refrigerated rice, you’ll have to break it up with your hands before cooking as well as add a sprinkling of water and cover your fried rice when cooking to heat it through.
- Now onto the “fried” portion of this fried rice. Heat your wok over medium high heat. Add 1 tablespoon of oil, and add the eggs, scrambling them until they’re just cooked. Use your spatula to break up the large pieces into smaller chunks. You can start scooping them up when they look like they are almost done, and put them back into the same bowl you mixed them in. Set aside. You will cook them again in the rice.
- Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok. Spread the shrimp out in a single layer, and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside. Again, they’ll get cooked again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are usually pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each order, which makes the process go quickly and smoothly, but at home, searing the shrimp definitely makes for better flavor!
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