Vietnamese Red Rice (Cơm Đỏ)
This tomato rice is simple to make and uses only a few ingredients for a subtle, savory flavor.
- 2 cups cooked rice use cold, day old rice
- 4 cloves garlic minced
- 2 tablespoons neutral oil
- 2 tablespoons tomato paste
- 1 teaspoon soy sauce
Heat your pan on medium high heat. Add the oil and garlic. Saute the garlic until it just begins to brown.
Add the cold rice and break it up with your spatula, mixing the fried garlic in with the rice.
Once the rice grains are separated and coated in oil, add the soy sauce and tomato paste. Continue to stir the rice until the grains are coated with tomato paste.
- If you don't have stale, cold, day old rice, you can spread freshly cooked rice on a baking sheet and put it in the freezer for 15-20 minutes to dry it out.
Calories: 177kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 148mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg