Red Vietnamese Fried Rice

• servings: 2 servings
• active time: 8 minutes
• total time: 15 minutes

Ingredients

30g / 2 tbsp unsalted butter

3 garlic cloves (, finely minced)

1/2 cup diced ham (I use pre-chopped, Note 1)

1 cup frozen peas

2 1/2 cups day-old cooked jasmine rice (Note 2)

2 tbsp tomato paste

2 tsp fish sauce (Note 3)

2 tsp soy sauce (all purpose or light, not dark soy, Note 4)

1/4 tsp white sugar

2 eggs (, whisked)

Directions

Melt most of the butter in a large non-stick skillet over high heat (save a dab for scrambling eggs).

Add garlic, cook for 10 seconds.

Add ham, stir for 30 seconds.

Add peas, stir for 30 seconds.

Rice and tomato paste - Add rice and tomato paste, cook for 2 minutes.

Sauces - Add fish sauce, soy and sugar, cook 1 minute to get a bit of nice caramelisation on the tomatoey rice.

Scramble eggs - Push rice to one side of the pan. In the cleared space, melt reserved butter then pour in the egg and scramble until just set.

Serve - Toss cooked egg through the rice. Serve!

Nutrition

• Calories: 544 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 1 g
• Cholesterol: 211 mg
• Sodium: 1375 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 6 g
• Total Sugars: 8 g
• Protein: 22 g