Cơm Rang Thập Cẩm (Vietnamese Fried Rice)
Món truyền thống · Vietnamese
A classic Vietnamese fried rice dish featuring a medley of ingredients, creating a flavorful and satisfying meal. This version emphasizes traditional components for an authentic taste.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Cooked rice (day-old)4 cups
- Shrimp, peeled and deveined1/2 cup
- Chinese sausage (lap cheong), diced1/4 cup
- Eggs, beaten2
- Carrots, diced1/4 cup
- Green peas1/4 cup
- Garlic, minced2 cloves
- Fish sauce2 tablespoons
- Soy sauce1 tablespoon
- Vegetable oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Cilantro, chopped (for garnish)2 tablespoons
Các bước
- 1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the beaten eggs and scramble them. Remove from wok and set aside.
- 2
Add the remaining 1 tablespoon of oil to the wok. Add minced garlic and stir-fry until fragrant, about 30 seconds.
- 3
Add the diced Chinese sausage and cook for 1-2 minutes until slightly browned.
- 4
Add the shrimp and cook until pink and opaque, about 2-3 minutes.
- 5
Add the diced carrots and green peas. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- 6
Add the cooked rice to the wok. Break up any clumps and stir-fry until heated through, about 5 minutes.
- 7
Pour in the fish sauce and soy sauce. Stir well to combine and coat the rice evenly.
- 8
Add the scrambled eggs back into the wok. Stir gently to incorporate.
- 9
Season with salt and black pepper to taste.
- 10
Serve hot, garnished with chopped cilantro.
