Description
If you have leftover rice and want something simpler than traditional fried rice but fancier than steamed rice, you will enjoy this Vietnamese red rice recipe to pair with your favorite protein.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 1 tablespoon tomato paste
- 1 lb day-old steamed rice (about 3 cups)
- 2 teaspoons chicken bouillon powder
- 1/2 teaspoon salt
Instructions
- Heat the oil and sauté the garlic. In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and pan fry until fragrant, about 20 seconds. Be careful not to burn the garlic.
- Add rice, tomato paste and seasonings. Add the cooked rice, breaking up any clumps with a wooden spoon or large utensil. Stir in the tomato paste and add the seasonings. Mix the rice until it’s coated in the tomato mixture and evenly red and cook for about 3 minutes. Taste and adjust salt if needed.
- Serve. Enjoy as a side to your protein such as Vietnamese Shaking Beef Recipe (Bò Lúc Lắc) or lemongrass roast chicken or crispy pork belly.
Notes
Store leftover tomato paste (if any) in a small ziploc back, flatten it out and store it in the freezer for future recipes, such as Vietnamese Beef Stew (Bò Kho).
If you don’t have chicken bouillon powder, substitute with mushroom seasoning powder, Maggi seasoning or light soy sauce, though soy sauce may darken the red color.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese