Buttery Vietnamese Fried Rice
- Makes4 servings
- Cook Time30 minutes
- 1
Known as cơm đỏ, this rusty-hued Vietnamese fried rice is a common accompaniment to shaking beef. But garnished with a fried egg, it’s a fast and fantastic meal. Butter may seem an odd ingredient in fried rice, but its sweet notes and richness carry flavor and round out the boldness of the garlic, tomato paste and fish sauce. For a lighter version that’s still packed with flavor, leave out the ham or bacon.
Don’t use hot, freshly cooked rice, which will end up gummy and soggy. Use rice that has been cooked and chilled so the grains fry up with a light, fluffy texture. Also, don’t crank the heat too high for this stir-fry. Butter contains milk solids that will scorch if overheated.
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