Ingredients with Measurements:
- 2 cups cooked white rice
- 2 eggs
- 2 tablespoons vegetable oil
- 1/2 cup diced chả lụa (Vietnamese pork sausage)
- 1/4 cup diced onion
- 1/4 cup diced carrot
- 1/4 cup frozen peas
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/4 teaspoon black pepper
- 1 green onion, thinly sliced
Special equipment needed:
- Wok or large skillet
- Spatula
Step-by-step instructions:
1. In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Crack the eggs into the wok and scramble them until fully cooked. Remove the eggs from the wok and set aside.
3. In the same wok, add another tablespoon of vegetable oil and sauté the chả lụa, onion, carrot, and peas until the vegetables are tender and the chả lụa is slightly browned.
4. Add the minced garlic to the wok and sauté for another 30 seconds.
5. Add the cooked rice to the wok and stir-fry for 2-3 minutes until the rice is heated through.
6. Add the soy sauce, fish sauce, and black pepper to the wok and stir-fry for another minute.
7. Add the scrambled eggs back to the wok and stir-fry for another minute until everything is well combined.
8. Garnish with thinly sliced green onions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 13g
Carbohydrates: 37g
Protein: 12g
Sodium: 700mg
Sugar: 2g
Substitutions for ingredients:
- Chả lụa can be substituted with Chinese sausage or ham.
- Frozen peas can be substituted with fresh or canned peas.
Variations:
- Add diced bell peppers or mushrooms for extra flavor and texture.
- Use brown rice instead of white rice for a healthier option.
- Add a dash of sesame oil for extra flavor.
Tips and tricks:
- Use leftover rice that has been chilled in the refrigerator for at least a few hours. This will prevent the rice from becoming mushy when stir-fried.
- Make sure to scramble the eggs separately before adding them back to the wok. This will ensure that the eggs are fully cooked and not overcooked.
- Use a spatula to break up any clumps of rice while stir-frying.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of green onions on top.
Garnishes:
Thinly sliced green onions
Pairings:
Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
Steamed broccoli, sautéed bok choy, or a cucumber salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to the wok while stir-frying.
- If the rice is too wet, spread it out on a baking sheet and let it dry out in the refrigerator for a few hours before stir-frying.
Food safety advice:
- Make sure to cook the chả lụa and eggs thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Chả lụa is a popular Vietnamese pork sausage that is commonly used in many Vietnamese dishes.
Flavor profiles:
Savory, slightly sweet, and umami.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Vietnamese