Fried Rice is a steamed rice that has been stir-fried in a hot frying-pan usually, mixed with other ingredients, such as eggs, vegetables, and meat, leading to countless variations.
Com Rang – Vietnamese Fried Rice
It’s a great way to make use of extra rice and meats too. I usually refrigerate leftover rice within a few days to have enough rice for a batch. The trick for making fried rice is to use COLD leftover rice – just cooked or warm rice will give a sticky version of fried rice. If you want to cook fried rice but don’t have any leftover rice, you can spread the warmed/cooked rice onto a baking sheet, let it cool for 10-15 minutes before putting it in the fridge around half an hour or so to have chilled/cold rice (not frozen!).
How to Cook Com Rang – Vietnamese Fried Rice
If you have never had Vietnamese fried rice, you are in for a surprise. Many popular varieties of fried rice have their own specific list of ingredients. It’s not as greasy as the Chinese fried rice and the fish sauce adds a nice depth of flavour.
Rice in Viet nam – Com Rang – Vietnamese Fried Rice
This fried rice version is made with cooked pork – leftover from a pork tenderloin dish. A great substitute will be Chinese barbequed pork if you have it on hand. If you need to cook up some pork, slice up some meat from a pork tenderloin and give it a quick stir-fry with the onion and garlic. The most common form of Vietnamese fried rice consists of some mixture of eggs, scallions, and vegetables, and usually flavoured with soy sauce instead of table salt.
ingredients of Com Rang – Vietnamese Fried Rice
Tip: If you don’t like the carrots, vegetable or peas, you can substitute bean sprouts instead. Be careful not to stir-fry over the rice – more than 10-15 minutes you will have dried out fried rice.