Mixed Rice | Cơm Trộn

• 분량: 2 servings

재료

2 tablespoons water

2 tablespoons distilled white vinegar

1/2 small red bell pepper or 2 mini sweet peppers (cut into 1-inch matchsticks (1/2 cup total)

1 cup long-grain rice

1 large egg made into 1 thin Egg Sheet (quartered and cut into narrow strips (see Note)

1 tablespoon neutral-flavored oil, (such as canola, rice bran, or vegetable)

1 garlic clove, (finely chopped (optional)

2 scallions, (chopped)

1 to 1 1/2 cups cooked meat, (seafood, or tofu cut into pea-sized pieces)

Salt

Fish sauce, (soy sauce, and/or Maggi Seasoning sauce, for serving)

방향

Make the pickle: Combine the water and vinegar in a small bowl. Add the bell pepper and set aside to marinate while the rice cooks.

Cook the rice: Rinse and cook the rice to yield separate chewy, firm, ‘dry’ grains. You want the grains to mix well with the other ingredients so the rice shouldn’t be too soft or gummy. For guidance, see the Perfect Rice recipe.

Ready the add-ins: While the rice cooks, use the egg and a smidgen of oil to make one thin egg sheet in a medium skillet. See the Egg Sheet recipe for assistance.

Reheat the skillet over medium heat with the remaining scant 1 tablespoon of oil. Add the garlic and green onion, and sauté until fragrant and soft, about 15 seconds. Add the chopped protein and continue cooking for a few minutes just to combine the flavors and warm things up. Season to taste with salt, and then transfer to a medium bowl. Add the egg strips and set aside.

Assemble and serve: To serve, drain the bell pepper and add to the bowl of meat and egg strips. Use chopsticks or a fork to fluff the rice before adding it into the bowl. Mix the ingredients together well. Transfer the rice to a serving bowl or platter and bring to the table. Because the rice is lightly seasoned, invite guests to use the condiments to add their own final touches.