VIETNAMESE FRIED RICE
Make and share this Vietnamese Fried Rice recipe from Food.com.
Provided by Kelseytran
Categories Vietnamese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 762.7, Fat 20.7, SaturatedFat 6.7, Cholesterol 125.9, Sodium 827.2, Carbohydrate 119.6, Fiber 5.4, Sugar 2.1, Protein 20.5
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!
Nutrition Facts : Calories 639 kcal, Carbohydrate 83 g, Protein 26 g, Fat 22 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 236 mg, Sodium 1094 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 14 g, ServingSize 1 serving
VIETNAM'S COM CHIEN (FRIED RICE)
Make and share this Vietnam's Com Chien (Fried Rice) recipe from Food.com.
Provided by Dancer
Categories Ham
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil until it starts sizzling, add both kinds of onions and saute for a minute.
- Add cooked rice, ham, and carrot; cook over medium heat, stirring constantly, until rice turns light brown.
- Add egg, peas, soy sauce, salt, and pepper.
- Stir mixture for about 5 minutes.
- Serve hot, garnished with parsley.
VIETNAMESE CHICKEN AND LONG-GRAIN RICE CONGEE
Congee is a much overlooked soup and a comfort food of a lot of Asian peoples. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather. It looks harder than it actually is. I usually just throw things together, go away, and wander into the kitchen later to see if it's done.
Provided by DawnH
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 2h10m
Yield 4
Number Of Ingredients 9
Steps:
- Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
- Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
- Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
- Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.
Nutrition Facts : Calories 642.5 calories, Carbohydrate 9.8 g, Cholesterol 210 mg, Fat 42.3 g, Fiber 1 g, Protein 53 g, SaturatedFat 12.1 g, Sodium 1943.4 mg, Sugar 0.5 g
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