Mixed Rice
Anyone who has tried to cook Chinese fried rice knows how challenging it can be to do it well. While the Vietnamese repertoire has a number of fried rice dishes, it also includes an easier alternative called com tron, freshly cooked rice tossed with a handful of ingredients. In this recipe, you can use whatever meats or seafood you have on hand, such as Char Siu Pork (page 142), any Vietnamese sausage (see chapter 6), roast chicken, grilled pork, or shrimp, along with bell pepper, egg strips, and scallion to create a beautiful mixture of colors, shapes, and textures.
Recipe information
Yield
serves 3 or 4 as a light main course, or 6 with 2 or 3 other dishes
Ingredients
Marinated Bell Pepper
Preparation
Step 1
To marinate the bell pepper, in a small bowl, combine the water and vinegar. Add the bell pepper and set aside while the rice cooks.
Step 2
Following the directions in Long-Grain Rice Basics (page 238), cook the rice so that grains are chewy, firm, and dry. You want the grains to mix well with the other ingredients, so the rice must not be too soft or gummy.
Step 3
Meanwhile, heat the oil in a large skillet over medium heat. Add the scallions and sauté for about 15 seconds, or until fragrant and soft. Add the meat and continue cooking for a few minutes just to combine the flavors and warm up all the ingredients. Season to taste with salt, and then transfer to a large bowl. Add the egg strips and set aside.
Step 4
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 and then add it to the bowl and mix all the ingredients together well. Transfer the rice to a serving bowl or platter and place on the table. Since the rice is lightly seasoned, invite diners to season their own servings with the condiments.
