Ingredients with Measurements:
- 3 cups cooked rice
- 1/2 cup mắm nêm (Vietnamese fermented fish sauce)
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced bell pepper
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or skillet over medium-high heat and add the vegetable oil.
2. Add the onion, carrots, and bell pepper and stir-fry for 2-3 minutes until they start to soften.
3. Add the garlic and frozen peas and stir-fry for another 1-2 minutes.
4. Push the vegetables to the side of the wok or skillet and add the beaten eggs to the center. Scramble the eggs until they are cooked through.
5. Add the cooked rice to the wok or skillet and stir-fry everything together for 2-3 minutes.
6. Add the mắm nêm and soy sauce and stir-fry for another 1-2 minutes until everything is well combined.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat: 9g
Carbohydrates: 42g
Protein: 8g
Substitutions for ingredients:
- Mắm nêm can be substituted with other fermented fish sauces such as Thai fish sauce or Filipino bagoong.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add cooked shrimp or chicken for extra protein.
- Use brown rice instead of white rice for a healthier option.
- Add chopped pineapple for a sweet and tangy twist.
Tips and tricks:
- Use cold cooked rice for best results.
- Make sure to stir-fry the vegetables quickly so they retain their crunchiness.
- Add more soy sauce or mắm nêm to taste.
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 chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
This dish pairs well with a side of stir-fried vegetables or a simple salad.
Suggested side dishes:
Stir-fried vegetables or a simple salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water or chicken broth to moisten it.
- If the vegetables are too soft, make sure to stir-fry them quickly over high heat.
Food safety advice:
Make sure to cook the eggs and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
Fried rice is a popular dish in many Asian cultures and is often made with leftover rice and a variety of vegetables and proteins.
Flavor profiles:
Salty, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish or as a side dish with other Asian-inspired dishes.
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Region: Vietnamese