Best 3 Use It Up Fried Rice From Vietnamese Food Any Day Recipes

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**Fried rice is a classic dish that is enjoyed by people all over the world. It is a versatile dish that can be made with a variety of ingredients, making it a great way to use up leftovers. This article provides recipes for three delicious fried rice dishes: Vietnamese Fried Rice, Indonesian Fried Rice, and Chinese Fried Rice. Each recipe has its own unique flavor and ingredients, so you can choose the one that best suits your taste.**

**The Vietnamese Fried Rice recipe uses a combination of shrimp, pork, and vegetables, and is seasoned with fish sauce and lime juice. The Indonesian Fried Rice recipe uses chicken, shrimp, and vegetables, and is seasoned with kecap manis (sweet soy sauce) and shrimp paste. The Chinese Fried Rice recipe uses pork, shrimp, and vegetables, and is seasoned with soy sauce and oyster sauce.**

**All three recipes are easy to make and can be prepared in under 30 minutes. They are also a great way to use up leftover rice, making them a budget-friendly meal. Whether you are looking for a quick and easy weeknight meal or a flavorful dish to impress your guests, these fried rice recipes are sure to please.**

Here are our top 3 tried and tested recipes!

USE-IT-UP FRIED RICE FROM VIETNAMESE FOOD ANY DAY



Use-It-Up Fried Rice from Vietnamese Food Any Day image

Reprinted with permission from Vietnamese Food Any Day by Andrea Nguyen, Ten Speed Press. 2019. Photo credit: Aubrie Park. "Along with banh mi and tacos, fried rice is another go-to for repurposing leftovers. It's easy to make a luxurious mound of c?m chiên, as long as you remember a few points: To ensure grains that don't gum up, use dry-ish, cooked rice (it can be made up to 3 days in advance). Make the rice up to 3 days ahead, or prepare a fresh batch and let it cool completely on a baking dish. Add-ins such as meat and vegetables should be cut into smallish pieces so they'll distribute well among the grains; you want every bite to be exciting. Avoid adding too much liquid seasonings or wet ingredients to the pan, or they'll overhydrate the grains instead of just lightly coating and seasoning them. Employ lots of heat and cook quickly (line up the ingredients near the stove, so you can dump them into the pan). Cook in two batches when doubling the recipe. This fried rice can be taken in many directions. Keep it sumptuous with your choice of add-ins and rich egg, or emphasize just one of them. Omit both for a great simple fried rice to pair with other dishes. You can always enliven things with spicy vinegar in the Notes, which has more ideas."

Provided by Food.com

Categories     White Rice

Time 20m

Yield 4 side dish servings

Number Of Ingredients 8

3 cups cooked long-grain rice, such as white or brown jasmine, at room temp (or a few minutes out of the fridge)
2 tablespoons fat, such as canola oil, peanut oil, coconut oil, rendered lard, or European-style butter
2 garlic cloves, finely chopped
1 -1 1/2 cup cooked leftovers such as meat, seafood, vegetables, tofu, or tempeh (or a combination), cut or broken up into pieces the size of la
1 egg, beaten
1 tablespoon fish sauce, soy sauce, Bragg Liquid Aminos, or Maggi Seasoning sauce, plus more for serving
1 green onion, white and green parts, chopped
fine sea salt

Steps:

  • Stir the rice to prevent lumps. Set with the remaining ingredients near the stove-this recipe comes together quickly.
  • In a large nonstick or carbon-steel skillet over high heat, warm 1 tablespoon of the fat. When the fat is nearly shimmering, add the garlic and stir-fry for 10 to 15 seconds, until aromatic. Add the leftovers and cook, stirring, for 1 to 2 minutes to reheat and refresh. Add the rice and stir-fry for about 2 minutes, until warm and slightly revived.
  • Push the rice to the skillet's perimeter to create a 4-inch-well in the middle. Add the remaining 1 tablespoon fat to the well, pour in the egg, then pour the fish sauce around the rim of the well (onto the rice). Quickly stir-fry to break up, scramble,.
  • and work the golden egg bits into the rice. Add the green onion and cook for 10 to 15 seconds longer, until just wilted. Turn off the heat, taste, and season with salt, if needed.
  • Transfer the rice to a plate or shallow bowl. Serve with additional fish sauce, soy sauce, or Maggi Seasoning in case diners want an extra-savory punch.
  • NOTES:.
  • Instead of cooked leftovers, use chopped raw meat, seafood, or veggies (try mushroom, green beans, or frozen peas or carrots, thawed). Heat 1½ tablespoons oil, add the raw ingredients, and lightly season with salt, fish sauce (or soy sauce, Bragg, or Maggi). When cooked through and hot, add the rice and continue as directed.
  • To gild the lily with bacon, chop 2 or 3 slices, fry them up until crisp, and use the rendered fat instead of the oil. Keep the bacon in the pan as you fry the rice or use it at the end as a garnish.
  • To make a quick chile garlic vinegar, in a small bowl or jar, combine 1 sliced jalapeño with seeds intact, 1 small smashed garlic clove, 2 tablespoons unseasoned rice vinegar, and 1/4 cup water and let sit for 15 minutes. Have diners use a spoon to sprinkle it over their rice. The vinegar will keep for up to 2 weeks at room temperature or for up to 1 month in the refrigerator.

HEAVENLY VIETNAMESE BEEF FRIED RICE



Heavenly Vietnamese Beef Fried Rice image

This Vietnamese beef fried rice is a quick meal-in-one. Garnish with cilantro and a wedge of lime.

Provided by Priyanka

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 1h30m

Yield 4

Number Of Ingredients 14

1 ¾ cups water
1 cup jasmine rice
1 cube beef bouillon
5 kaffir lime leaves
14 ounces lean ground beef
1 cup torn cilantro leaves
1 cup torn mint leaves
½ cup sliced green onions
¼ cup lime juice
¼ cup chopped green chile peppers
4 tablespoons low-sodium soy sauce, divided
1 (12 ounce) package firm tofu, drained and cut into 1-inch cubes
2 tablespoons vegetable oil
1 large red onion, sliced

Steps:

  • Bring 1 3/4 cups water to a boil. Add rice, beef bouillon, and lime leaves. Boil for 2 minutes. Reduce heat to low and cook, covered, for 10 minutes. Turn off heat and let rice stand for 10 minutes. Spread onto a platter and let cool completely, at least 40 minutes.
  • In the meantime, marinate beef with cilantro, mint, green onions, lime juice, chile peppers, and 2 tablespoons soy sauce for up to 1 hour. Marinate tofu in the remaining soy sauce.
  • Heat oil in a wok over high heat. Add red onion; cook for 1 minute, then add marinated beef. Saute until browned, 3 to 5 minutes. Discard lime leaves from the cooled rice and toss rice into the wok. Stir-fry for 2 minutes. Taste and adjust seasonings as needed. Add tofu, stir gently, and fry for 3 minutes more. Serve hot.

Nutrition Facts : Calories 598.8 calories, Carbohydrate 49.1 g, Cholesterol 74.5 mg, Fat 31.6 g, Fiber 2.6 g, Protein 29.9 g, SaturatedFat 9.9 g, Sodium 834.7 mg, Sugar 3.5 g

VIETNAMESE FRIED RICE



Vietnamese Fried Rice image

Categories     Onion     Rice     Vegetable     Side     Stir-Fry     Vegetarian     Mint     Peanut     Spring     Cilantro     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Serves 4 as a main course

Number Of Ingredients 14

2 bunches scallions
3 large carrots
2 cups fresh bean sprouts
2 large eggs
For seasoning liquid
2 tablespoons Asian fish sauce
1 1/2 tablespoons rice vinegar
2 tablespoons sugar
5 cups chilled Chinese-style white rice
2 1/2 tablespoons corn or safflower oil
2 tablespoons minced garlic
1 teaspoon dried hot red pepper flakes
1/4 cup chopped fresh cilantro or mint leaves
1/4 cup chopped dry-roasted peanuts

Steps:

  • Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • Spread rice in a shallow baking pan and separate grains with a fork.
  • In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant. Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
  • Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.

Tips:

  • Use day-old rice: This will help the rice grains stay separate and prevent them from becoming mushy.
  • Choose your vegetables wisely: Use a variety of vegetables that will add different flavors and textures to the dish. Some good options include carrots, celery, onions, bell peppers, and broccoli.
  • Don't overcrowd the pan: When cooking the rice, make sure to spread it out in a single layer in the pan. This will help it cook evenly.
  • Use a well-seasoned wok or skillet: This will help prevent the rice from sticking and will also add flavor to the dish.
  • Add the eggs early: Adding the eggs early in the cooking process will help them to cook evenly and prevent them from becoming overcooked.
  • Use a light touch when stirring: Stir the rice gently to prevent it from breaking up.
  • Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a splash of soy sauce or fish sauce for extra flavor.

Conclusion:

Fried rice is a delicious and versatile dish that can be made with a variety of ingredients. It's a great way to use up leftover rice and vegetables, and it's also a quick and easy meal to prepare. With a little practice, you'll be able to make fried rice that's as good as any restaurant. So next time you're looking for a quick and easy meal, give this fried rice recipe a try.

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