Vietnamese Style Spicy Fried Rice Food

ULTIMATE SPICY FRIED RICE

Steps:

• Remove from heat and enjoy!

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.

VIETNAMESE FRIED RICE (COM CHIEN)

Steps:

• Heat a wok over medium-high heat and add in one tablespoon of oil.
• Add shrimp, stirring one to three minutes or until cooked through. Remove from wok and set aside. Increase heat to high.
• Add onion and cook for one minute.
• Add sausage. Cook and stir for three minutes.
• Add garlic and cook for one minute.
• Add veggies and cook for two minutes (if still frozen, three to four minutes to cook off excess water)
• Add the rice and mix with the veggies. Continue mixing until rice is broken down with no lumps.
• Add shrimp back in and season with salt, sugar, chicken powder, and white pepper. Mix together well.
• Push rice to the side and add in the remaining tablespoon of oil. Add the eggs. Stir them until they're half cooked (they should still be mostly liquid with bits of cooked egg), then quickly stir in the rest of the food. Continue to stir for a minute, the egg will continue to cook as it's coating the rice mixture.
• Remove from heat and stir in the fish sauce, if using. Taste and add extra seasoning if necessary.
• Enjoy!

VIETNAMESE-STYLE SPICY FRIED RICE

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.

USE-IT-UP FRIED RICE FROM VIETNAMESE FOOD ANY DAY

Steps:

• Stir the rice to prevent lumps. Set with the remaining ingredients near the stove-this recipe comes together quickly.
• In a large nonstick or carbon-steel skillet over high heat, warm 1 tablespoon of the fat. When the fat is nearly shimmering, add the garlic and stir-fry for 10 to 15 seconds, until aromatic. Add the leftovers and cook, stirring, for 1 to 2 minutes to reheat and refresh. Add the rice and stir-fry for about 2 minutes, until warm and slightly revived.
• Push the rice to the skillet's perimeter to create a 4-inch-well in the middle. Add the remaining 1 tablespoon fat to the well, pour in the egg, then pour the fish sauce around the rim of the well (onto the rice). Quickly stir-fry to break up, scramble,.
• and work the golden egg bits into the rice. Add the green onion and cook for 10 to 15 seconds longer, until just wilted. Turn off the heat, taste, and season with salt, if needed.
• Transfer the rice to a plate or shallow bowl. Serve with additional fish sauce, soy sauce, or Maggi Seasoning in case diners want an extra-savory punch.
• NOTES:.
• Instead of cooked leftovers, use chopped raw meat, seafood, or veggies (try mushroom, green beans, or frozen peas or carrots, thawed). Heat 1½ tablespoons oil, add the raw ingredients, and lightly season with salt, fish sauce (or soy sauce, Bragg, or Maggi). When cooked through and hot, add the rice and continue as directed.
• To gild the lily with bacon, chop 2 or 3 slices, fry them up until crisp, and use the rendered fat instead of the oil. Keep the bacon in the pan as you fry the rice or use it at the end as a garnish.
• To make a quick chile garlic vinegar, in a small bowl or jar, combine 1 sliced jalapeño with seeds intact, 1 small smashed garlic clove, 2 tablespoons unseasoned rice vinegar, and 1/4 cup water and let sit for 15 minutes. Have diners use a spoon to sprinkle it over their rice. The vinegar will keep for up to 2 weeks at room temperature or for up to 1 month in the refrigerator.

SPICY VIETNAMESE STIR-FRY WITH CHICKEN

Steps:

• To prepare chicken: Combine sesame oil, fish sauce, sugar, chile paste and pepper in a resealable plastic bag. Add chicken; marinate in the refrigerator for 24 hours.
• To prepare broth: Warm oil over medium heat. Add garlic and ginger; cook, stirring, until fragrant and well mixed, about 2 minutes. Add water, sugar, oyster sauce and fish sauce; bring to a boil, then reduce heat and simmer 5 minutes. Pour through a fine strainer, discarding solids. Stir chile paste into broth; set aside. (You should have about 1 cup broth.).
• To prepare stir-fry: Combine vegetable oil and sesame oil in a large skillet or wok; heat almost to the smoking point. Quickly add chicken; stir-fry until chicken is about half cooked. Add bell peppers, onions, mushrooms, basil and cilantro; cook until vegetables are almost tender. Add broth and bring to a boil, then add snow peas and broccoli. Cook just until crisp-tender, about 3 minutes. Dissolve cornstarch in cold water; stir into the stir-fry mixture.
• Return to a boil and cook briefly until thickened.
• To serve: Spoon stir-fry over rice; garnish with lime and cilantro.

VIETNAMESE FRIED RICE

Steps:

• Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant. Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
• Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.