Cơm rang (Vietnamese Fried Rice)

Firm rice grains jumping in the wok, coated with egg and sauce. The smell of fried garlic and fish sauce caramelizing under high heat.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 973
• Protein: 29 g
• Carbs: 122 g
• Fat: 41 g

Ingredients

• 600 g Thai or basmati rice ( cooked day before and cold )
• 150 g Pork belly ( small diced )
• 2 piece Egg ( beaten )
• 2 piece Garlic ( minced )
• 1 piece Carrot ( small brunoise )
• 50 g Green peas ( fresh or frozen )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 tbsp Peanut oil
• 1 pinch Black pepper ground
• 2 piece Chinese sausage (Lap Xuong) ( diced into small cubes )

Instructions

1. Preparing the rice and meats

   Use rice cooked the day before, very dry. Separate the grains by hand. Cut the pork belly and lap-xuong sausages into small, even cubes.

2. Searing the meats

   In a hot wok with a drizzle of peanut oil, toss in the pork and lap-xuong cubes. Let the fat melt and the meat brown until crispy.

3. Sweating aromatics and vegetables

   Add the minced garlic and diced carrots. When the garlic smells fragrant without burning, pour in the peas.

4. Frying the rice and egg

   Push everything to the sides of the wok. Crack the eggs into the center, scramble them quickly, then toss the rice on top. Stir-fry over high heat. The rice should 'jump' in the wok to become firm.

5. Seasoning and finishing

   Pour the fish sauce and soy sauce onto the sides of the wok to caramelize them. Add the chopped green onions. Mix one last time: the rice should be shiny and not sticky.

Chef's tips

• The secret is cold rice. Warm rice releases starch and will turn into mush.
• Don't overcrowd the wok. If doubling the recipe, cook in two batches to maintain intense heat.

Storage

Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a little oil.