Vietnamese Seafood Fried Rice
Ingredients
- 600 gThai or basmati rice (cooked the day before and cold)
- 200 gShrimp (peeled)
- 150 gCuttlefish (small dice)
- 2 pcEgg (beaten)
- 1 pcOnion (finely minced)
- 2 pcGarlic (minced)
- 1 pcCarrot (tiny dice)
- 50 gGreen peas (cooked)
- 2 pcScallion or chives (sliced)
- 2 tbspfish sauce
- 1 tbspsoy sauce
- 3 tbspPeanut oil
- 1 pinchBlack pepper ground
Method
Rice grains that jump and glisten in the oil, mixed with the pearly shrimp and matte white cuttlefish. The smell of fish sauce caramelizing on the scorching wok walls is instantly gripping.
- 1
Heat the wok dry until light smoke appears. Pour a spoon of peanut oil and sear the shrimp and cuttlefish. When the flesh becomes opaque and firm to the touch, remove them immediately.
- 2
Add more oil, toss in the onion and carrot. Sauté vigorously until the onion is translucent. Add the garlic at the end to avoid burning it; it should just become fragrant.
- 3
Add the cold rice. Break it up with the back of the spoon to separate the grains. When the rice crackles, pour the beaten eggs in a stream. Stir constantly so the egg coats each grain without clumping.
- 4
Return the seafood and peas to the wok. Pour the fish sauce and soy sauce around the edges of the wok to create thermal shock. Finish with sliced scallions and pepper when the rice is piping hot and glistening.
Frequently asked questions
How do you get this dish right?
- The secret is cold rice: if it's warm, it will stick and turn into mush.
- Don't overcrowd the wok, or the temperature will drop and the rice will steam instead of fry.
- The fish sauce must hit the hot walls of the wok to develop its umami aroma.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan with a splash of water to restore moisture to the grains.
