Vietnamese Fried Rice

Ingredients

• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup snap peas 1 cup snap peas
• 200g shrimp, peeled and deveined 200g shrimp, peeled and deveined
• 2 eggs, beaten 2 eggs, beaten
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1/4 cup chopped peanuts 1/4 cup chopped peanuts
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Cook the jasmine rice according to package instructions and set aside.
2. 2.
   Heat the vegetable oil in a large pan or wok over medium heat.
3. 3.
   Add the diced onion and minced garlic to the pan and sauté until fragrant.
4. 4.
   Add the diced carrot, red bell pepper, and snap peas to the pan and stir-fry for a few minutes until the vegetables are slightly tender.
5. 5.
   Push the vegetables to one side of the pan and add the shrimp to the empty space. Cook until the shrimp turn pink and are cooked through.
6. 6.
   Push the shrimp and vegetables to one side and pour the beaten eggs into the empty space. Scramble the eggs until cooked.
7. 7.
   Add the cooked jasmine rice to the pan and stir-fry everything together.
8. 8.
   In a small bowl, mix together the soy sauce, fish sauce, and sugar. Pour the sauce over the rice and stir to combine.
9. 9.
   Sprinkle the chopped peanuts over the fried rice and toss to incorporate.
10. 10.
    Remove the pan from heat and garnish the fried rice with fresh cilantro.
11. 11.
    Serve the Vietnamese Fried Rice hot with lime wedges on the side.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before cooking to ensure a clean and enjoyable eating experience.
• Jasmine rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a vegetarian version, substitute the shrimp with tofu or tempeh.
• Customize the vegetables according to your preference or seasonal availability.
• Add a touch of heat by including sliced chili peppers or a drizzle of sriracha sauce.
• To enhance the flavor, cook the rice a day in advance and refrigerate it overnight before using it in the recipe.
• Use day-old rice for better texture and to prevent the fried rice from becoming mushy.

Serving advice

Serve the Vietnamese Fried Rice as a main course, accompanied by a side of tangy dipping sauce and lime wedges. It can also be served alongside other Vietnamese dishes for a complete meal.

Presentation advice

Garnish the fried rice with a sprig of fresh cilantro and a lime wedge on the side. Serve it in a vibrant bowl or on a decorative plate to enhance its visual appeal.