Vietnamese red fried rice (Cơm Đỏ)

Name: Vietnamese red fried rice (Cơm Đỏ)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups (400g) cooked cold dry jasmine rice; 4 garlic cloves, finely grated; 2 tbsp tomato purée; 50g (1¾ ounces) butter; 2 tbsp neutral-flavoured oil (e.g., vegetable or sunflower oil); 1 tsp chicken bouillon powder; small pinch of salt

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Andy

dinner carbs rice and grains

Ingredients

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2 cups (400 grams) cooked cold dry jasmine rice4 garlic cloves, finely grated2 tbsp tomato purée50 grams (1¾ ounces) butter2 tbsp neutral-flavoured oil (e.g., vegetable or sunflower oil)1 tsp chicken bouillon powdersmall pinch of salt

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Instructions

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Step 1

Finely grate the garlic and set it aside.

Step 2

Place a wok over medium-high heat and add the neutral-flavoured oil.

Step 3

Once the oil is hot but not smoking, add the grated garlic and fry for 2–3 minutes until fragrant.

Step 4

Increase the heat to high, then add the cold, dry rice. Toss well to break up any clumps.

Step 5

Stir in the tomato purée, mixing thoroughly to coat the rice evenly.

Step 6

Add the chicken bouillon powder and a small pinch of salt. Continue tossing until the rice is hot and well combined.

Step 7

Add the butter and toss until melted and evenly distributed.

Step 8

Serve and enjoy with your choice of stir-fry or shaking beef.

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