Best Vietnamese Fried Rice Recipes

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.

HEAVENLY VIETNAMESE BEEF FRIED RICE

Steps:

• Bring 1 3/4 cups water to a boil. Add rice, beef bouillon, and lime leaves. Boil for 2 minutes. Reduce heat to low and cook, covered, for 10 minutes. Turn off heat and let rice stand for 10 minutes. Spread onto a platter and let cool completely, at least 40 minutes.
• In the meantime, marinate beef with cilantro, mint, green onions, lime juice, chile peppers, and 2 tablespoons soy sauce for up to 1 hour. Marinate tofu in the remaining soy sauce.
• Heat oil in a wok over high heat. Add red onion; cook for 1 minute, then add marinated beef. Saute until browned, 3 to 5 minutes. Discard lime leaves from the cooled rice and toss rice into the wok. Stir-fry for 2 minutes. Taste and adjust seasonings as needed. Add tofu, stir gently, and fry for 3 minutes more. Serve hot.

VIETNAMESE PORK MEATBALL BANH MI FRIED RICE

Steps:

• To make the do chua:
• Combine the daikon and carrot on a colander set in the sink. Sprinkle with salt, and massage the vegetables until they're bendable and have expelled their liquid. In a medium bowl, combine the vinegar, water, and sugar. Stir until the sugar is dissolved. Add the carrot and daikon, pressing to make sure the vegetables are mostly submerged. Cover and refrigerate at least an hour before using, and up to several weeks.
• To make the meatballs:
• In a food processor, combine the lemongrass, garlic, and green onions. Pulse until finely chopped. Add the fish sauce, sriracha, salt, and pork; pulse until just combined. (Alternatively, you can very finely chop the lemongrass, garlic, and green onions by hand or use a mortar and pestle, then mix with the remaining ingredients. Filling can be made several days ahead and refrigerated.) Roll the meat mixture into heaping teaspoon-size meatballs (alternatively, you can roll just half into meatballs and use a combination of ground pork and meatballs in the fried rice).
• To make the fried rice:
• Heat the oil in a large sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Transfer to a plate. (If you rolled only half the mixture into meatballs, now sauté the ground pork in the pan until cooked through, then transfer to the plate.) Add the green onions and sauté until browned, about 2 minutes. Add the rice and sauté until warmed through and softened, then continue sautéing until the rice seems firm again, about 3 minutes. Add the meatballs and cook until warmed through. In a small bowl, combine the soy sauce, fish sauce, and sriracha. Drizzle the mixture over the rice and stir until evenly coated.

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.

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.

VIETNAMESE FRIED RICE

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.