Vietnamese Fried Rice
Knife fork chew
Knife fork chew
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  • 2 cups Jasmine rice
  • 1/4 cup soy sauce
  • 1 tablespoon caster sugar
  • 1 tsp sesame oil
  • 2 tsp peanut oil
  • 3 garlic cloves, finely chopped
  • 150 g green beans, cut into thirds
  • 400 g tin corn spears, cut into thirds
  • 1 carrot, peeled and finely chopped
  • 1/2 cup water
  • 2 eggs, lightly whisked
  • 4 shallots, ends trimmed, thinly sliced
  • Salt and pepper to taste
  • Method:Cook the rice as per packet instructions then place the cooked rice in the fridge for minimum of 4hrs
  • Combine the soy sauce, sugar and sesame oil in a bowl and set aside for later
  • Heat peanut oil in a wok over high heat and cook for 3 minutes until aromatic
  • Add beans, carrots and corn spears, toss to combine and add water
  • Cook, stirring occasionally for 5 minutes or until vegetables are tender and the liquid has evaporated
  • Add the rice and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until heated through
  • Make a well in the centre and add the egg. Cook, stirring the egg for 30 seconds or until the egg starts to cook
  • Stir fry for 1 minute or until egg and rice mixture are combined
  • Add the soy sauce mixture and toss to combine
  • Season with salt and pepper, stir in shallots and serve immediately...D-E-L-icious XD



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