I have always loved Vietnamese or Thai fried rice, I find them to be so flavorful and always wondered how they make it. I don’t use MSG in foods (well not straight up MSG anyway) so when I found this recipe and saw how easy it was…I had to make it! How was it? BIG SUCCESS. I already want to make more to eat more but while I am Chinese, I think there should be a limitation on how much Chinese sausage I consume in a single month.
Jasmine rice ready to cook with soy sauce and chicken bouillon
I only have bouillon cubes and didn’t break them up good enough. It’s okay, it makes the rice look cool.
Here’s an interesting step. 6 egg yolks, oyster sauce, green onions and cooked chinese sausage (forgot to add it in the beginning) in a bowl…waiting for the rice…
LOL here is the Chinese sausage that I boiled and chopped
Here it is! All mixed in together in the bowl…this is precooked! See the first picture if you want to see it in wok action! Heat up some butter and garlic in your wok and then add this mixture in until the fried rice is nice and crispy. Add more oyster sauce as desired. Absolutely delicious. But I wonder if I find it so delectable because of the lup cheong (chinese sausage). Well the point is, it is good.
Vietnamese Fried Rice (Cơm Chiên)
3 C Jasmine Rice
3 T Soy Sauce
3 t Chicken Bouillon (I used 3 small cubes)
1/2 package lup cheong (Chinese sausage) – about 3-4 sausages
6 egg yolks
6 garlic cloves, minced
3 T Oyster Sauce
2 T Butter
1/2 C Green onion, chopped
Wash jasmine rice and place in rice cooker with appropriate water (fill to the 3 line), add soy sauce and chicken bouillon. Cook the rice.
Boil or steam lup cheong for about 2-3 minutes, remove from heat and chop up, set aside.
Mix egg yolks, green onions, 2 T oyster sauce and lup cheong together in a big bowl. Add cooked rice to mixture and fold in. The rice can be made ahead and cold for this step!
In a wok, heat up butter and garlic over medium high heat. Add the rice mixture in and cook until browned and nice and crispy! Add 1 T of oyster sauce (more if you want) and top with more green onions (if you want), mix and enjoy!
Recipe from: foodwithsoy