Cơm Chiên Cá Mặn Kiểu Huế (Hue-Style Salted Fish Fried Rice)
80% chuẩn vị · Vietnamese
A regional variation from Hue, this version incorporates a touch of sweetness and spice, often using a specific type of salted fish and incorporating ingredients like pineapple or chili for a unique flavor profile.
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
- Jasmine rice, cooked and chilled4 cups
- Salted fish (e.g., fermented anchovy or mackerel), diced3/4 cup
- Eggs2
- Garlic, minced2 cloves
- Shallots, minced1
- Fresh pineapple, finely diced1/2 cup
- Green onions, chopped1/4 cup
- Vegetable oil3 tbsp
- Sugar1 tsp
- Fish sauce1 tbsp
- Chili flakes (optional)1/4 tsp
- Saltto taste
- Black pepperto taste
- Fresh mint leaves, for garnisha few
Các bước
- 1
Rinse the salted fish if necessary. Pat dry. Heat 1 tbsp oil in a wok over medium-high heat. Fry fish until lightly browned. Remove and set aside.
- 2
Add 1 tbsp oil to the wok. Sauté garlic and shallots until fragrant.
- 3
Add beaten eggs and scramble. Break into small pieces.
- 4
Add the chilled rice and stir-fry until heated through.
- 5
Add the diced pineapple and stir-fry for 1-2 minutes.
- 6
Return the fried salted fish to the wok. Add fish sauce, sugar, and chili flakes (if using). Stir well to combine.
- 7
Stir in most of the green onions. Season with salt and pepper to taste.
- 8
Serve hot, garnished with remaining green onions and fresh mint leaves.
