Vietnamese fried rice recipe from The Wooden Boat Food Company

Fried rice is best made with day-old, medium to long-grain rice such as Thai and Vietnamese fragrant jasmine rice. So be warned, don’t try this with freshly cooked rice as you’ll just end up with a big wet mess.
Just like all great classics, keep it simple, keep it healthy, and keep it cheap. Leftover bits and bobs of the previous bbq and roasted dinners meats combined with some fresh local chopped vegetables is a quick and inviting meal, to be paired with a beer or even a nice glass of table wine.

A nice cheap metal wok from your local Asian supermarket is best, but if all you have is a large, shallow walled stainless steel pot then go for it!; stay away from Teflon woks if you can…no one really enjoys the flakes of “pepper” anyways.

Recipe:

Yield
3-4 servings
Time
10 min prep, 5 min cooking time

Ingredients
• 1/4 cup canola oil
• 4 cups cooked long-grain white rice, at room temperature
• 1/2 cup of peas, chopped onion and or carrots (any vegetable will do)
• *optional: 1/2 cup rough chopped raw (or cooked) of any protein (chicken, fish, tofu)
• 2 eggs
• 3/4 cup sliced scallions, white and light green parts only
• 1/2 tsp salt
• 1/2 tsp sugar

Instructions
1. Heat a wok over high heat. While you’re waiting for the wok to heat up, using your hands to break up the cold day-old rice in a bowl and stir in the salt and sugar.
2. Once the dry wok begins to smoke, add the oil and heat until shimmering, cook any meat and veg for 1-2 minute. Transfer the meat to a small bowl and set aside.
3. Return the wok to high heat, add more oil if necessary, cook beaten eggs for 1 minutes; do not brown the egg. Add the rice, meat and vegetables and toss to combine. Stir-frying until the rice is heated through, about 2-3 min.
4. Adjust seasoning as needed. Remove from the heat and stir in the scallions, and serve immediately with a side dish of Wooden Boat Food Company’s NUOC CHAM dipping sauce!