Main Course

Cơm Chiên Dương Châu

Name: Cơm Chiên Dương Châu
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 porcje
Cuisine: vietnamese
Ingredients: 3 szklanka cooked jasmine rice chilled, day-old; 100 g pork sausage diced; 150 g shrimp peeled, deveined, diced; 150 g chicken breast diced; 2 szt. large egg beaten; 0,5 szt. yellow onion finely chopped; 2 ząbek garlic minced; 1 szt. carrot diced; 0,5 szklanka frozen peas thawed; 30 g green onion chopped; 2 łyżka soy sauce; 1 łyżka fish sauce; 1 łyżeczka sesame oil; 2 łyżka vegetable oil; 0,5 łyżeczka salt; 0,25 łyżeczka black pepper freshly ground

Cơm Chiên Dương Châu is a classic Vietnamese fried rice, known for its vibrant colors and savory flavors. It features a delightful combination of rice, various meats, and vegetables, all stir-fried to perfection. This dish is a hearty and satisfying meal, perfect for using up leftover rice.

Oryginalny przepis autorstwa Forkin

Łączny czas: 45 min
Porcje: 4
Trudność: Średni
Na porcję: 587 kcal

Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

3 szklankacooked jasmine rice, chilled, day-old
100 gpork sausage, diced
150 gshrimp, peeled, deveined, diced
150 gchicken breast, diced
2 szt.large egg, beaten
0,5 szt.yellow onion, finely chopped
2 ząbekgarlic, minced
1 szt.carrot, diced
0,5 szklankafrozen peas, thawed
2 łyżkasoy sauce
1 łyżkafish sauce
1 łyżeczkasesame oil
2 łyżkavegetable oil
0,5 łyżeczkasalt
0,25 łyżeczkablack pepper, freshly ground

garnish

30 ggreen onion, chopped

Sprzęt

wok · large skillet · spatula

Sposób przygotowania

Krok po kroku

1
Heat half of the vegetable oil in a large wok or skillet over medium-high heat.
Około 1 min
Wskazówka kucharza: Ensure your wok is hot before adding ingredients for best stir-frying results.
2
Pour in the beaten eggs and quickly scramble them until just set, then remove from the wok and set aside.
Około 2 min
Wskazówka kucharza: Do not overcook the eggs; they should remain slightly soft.
3
Add the remaining vegetable oil to the wok.
4
Add the pork sausage, shrimp, and chicken breast to the wok and stir-fry until cooked through, about 3-5 minutes.
Około 4 min
Wskazówka kucharza: Cook meats in batches if your wok is not large enough to avoid overcrowding.
5
Remove the cooked meats from the wok and set aside with the scrambled eggs.
6
Add the chopped yellow onion and minced garlic to the wok and sauté until fragrant, about 1-2 minutes.
Około 1 min
Wskazówka kucharza: Be careful not to burn the garlic.
7
Stir in the diced carrot and cook for 2-3 minutes until slightly tender-crisp.
Około 2 min
8
Add the chilled cooked jasmine rice to the wok, breaking up any clumps with your spatula.
Około 1 min
Wskazówka kucharza: Day-old chilled rice works best for fried rice as it's less sticky.
9
Pour in the soy sauce, fish sauce, and sesame oil, then season with salt and black pepper.
Wskazówka kucharza: Adjust seasoning to your taste.
10
Stir-fry the rice mixture for 5-7 minutes, ensuring all ingredients are well combined and the rice is heated through.
Około 6 min
Wskazówka kucharza: Keep the rice moving to prevent sticking and to achieve a slight crispness.
11
Return the cooked meats and scrambled eggs to the wok.
12
Add the thawed frozen peas and stir everything together for another 2 minutes until fully combined and heated.
Około 2 min
13
Garnish with the chopped green onion before serving.

Na porcję

Wartości odżywcze

30%Ocena

Kalorie: 586,6kcal
Białko: 35,2g
Węglowodany: 64,4g
Tłuszcz: 20,1g
Błonnik: 4,1g
Cukry: 3,8g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover Cơm Chiên Dương Châu in an airtight container in the refrigerator.

Odgrzewanie

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if it seems dry.