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Vietnamese fried rice
Vietnamese fried rice
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Quickly stir-fry veggies and rice in a hot wok for a tasty, healthy meal.
Ingredients:
  • 300g (1 1/2 cups) jasmine rice
  • 500ml (2 cups) water
  • 60ml (1/4 cup) soy sauce
  • 20.00 gm caster sugar
  • 1 tsp sesame oil
  • 9.20 gm peanut oil
  • 3 garlic cloves, finely chopped
  • 150g snow peas, trimmed, cut into thirds diagonally
  • 115g pkt fresh baby corn, cut into thirds diagonally
  • 1 carrot, peeled, finely chopped
  • 60ml (1/4 cup) water, extra
  • 2 eggs, lightly whisked
  • White pepper
  • 4 shallots, ends trimmed, thinly sliced
Instructions:
  • Rinse the rice in a sieve under cold running water until clear. Cook in a saucepan with water over high heat. Bring to a boil, then simmer covered for 12 minutes. Let it rest off heat for 5 minutes. Fluff with a fork, spread on a tray to cool, cover, and chill in the fridge overnight.
  • In a small bowl, mix together the soy sauce, sugar, and sesame oil until the sugar dissolves. Set aside for later use.
  • In a non-stick wok over high heat, heat peanut oil. Stir-fry garlic until aromatic, about 1 minute. Combine snow peas, baby corn, and carrot, then add water. Sauté for 3 minutes, stirring occasionally until vegetables are tender-crisp. Mix in rice, stirring with a wooden spoon for 4 minutes until heated through and any lumps are broken up.
  • Create a hole in the middle of the pan and crack the egg into it. Stir the egg continuously for 30 seconds until it begins to cook. Stir in the rice for 1 minute until the egg is well mixed in. Pour in the soy sauce mix and mix well. Add white pepper for flavor and mix in the shallot. Serve in individual bowls.

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