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Vietnamese tomato fried rice

April 18, 2010
Variations on this have been a family favourite for years. Great for a quick and easy dinner!
You’ll need:
  • 4 cups cold steamed rice
  • 2 tblsp oil (I use sesame)
  • a tbsp of minced garlic and ginger

Any or all of:

  • 250g raw prawns, shelled and veined
  • 185g crab meat (optional)
  • 250g diced chicken, cooked or raw
  • 1 cup of fried tofu diced
  • 5 eggs, beaten
  • 3 tblsp fish sauce
  • 2 tbsp soy sauce
  • 1 tblsp chilli paste/oil
  • 2 tblsp tomato paste
  • 1 cup chopped spring onion, or
  • 2 tbsp fried shallots (from your local Chinese grocer)
  • 1 bunch of coriander finely chopped
  • 2 big handfuls of bean sprouts
  • squeeze of lemon juice

To cook

Heat oil in a wok and fry garlic and ginger 1 minute. Increase heat to high. Add pork or chicken and fry for 3 minutes or till cooked. Add prawns and crab meat and fry for 3 minutes.

Season beaten eggs well with salt and pepper, make a well in the centre of the wok and pour in the eggs, then stir until they just begin to set then add rice and stir well. Continue tossing and stirring until rice is heated through. Add the shallots and bean sprouts. Add the fish and soy sauce over and mix well, then add combined chilli sauce and tomato paste  and mix thoroughly so the rice has a reddish colour. Add more salt and pepper if it is needed and fry for another 4 minutes or so. Remove from heat, stir the spring onions through and serve sprinkled with lots of  chopped fresh coriander and a squeeze of lemon.

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Chilli jam rice

Mel and Simons favourite rice noodles

Spicy pan mee noodles

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