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+ servings

Vietnamese Red Rice (Cơm Đỏ)

This tomato rice is simple to make and uses only a few ingredients for a subtle, savory flavor.
Course Side Dish
Cuisine Asian, Vietnamese
Keyword Rice,
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 177kcal


  • 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