Cơm rang (Vietnamese Fried Rice)
Ingredients
- 600 gThai or basmati rice (cooked day before and cold)
- 150 gPork belly (small diced)
- 2 pcEgg (beaten)
- 2 pcGarlic (minced)
- 1 pcCarrot (small brunoise)
- 50 gGreen peas (fresh or frozen)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tbspfish sauce
- 1 tbspsoy sauce
- 2 tbspPeanut oil
- 1 pinchBlack pepper ground
- 2 pcChinese sausage (Lap Xuong) (diced into small cubes)
Method
Firm rice grains jumping in the wok, coated with egg and sauce. The smell of fried garlic and fish sauce caramelizing under high heat.
- 1
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
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
Add the minced garlic and diced carrots. When the garlic smells fragrant without burning, pour in the peas.
- 4
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge in an airtight container. Reheat in a pan with a little oil.
