Fried rice with fish sauce and fried rice with pork floss are two favorite snacks, crispy and spicy with the crunchy texture of fried sticky rice, fragrant and spicy fish sauce that is irresistible. Let’s cook with TasteVN to learn how to make these two delicious fried rice dishes right now!
1. Fried rice with fish sauce and chili
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Preparation
30 minutes
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Cooking time
20 minutes
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Difficulty level
Medium
Ingredients for Fried rice with fish sauce and chili Serves 4 people
Sticky rice 500 gr Dried shrimp 20 gr Pork fat 50 gr Minced garlic 10 gr Green onions 30 gr Satay chili 30 gr Chopped chili 20 gr Chili powder 10 gr Lemon juice 30 ml White sugar 50 gr Fish sauce 50 ml Cooking oil 100 ml Chili sauce 30 gr
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How to make Fried Rice with Fish Sauce and Chili
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Steam the Glutinous Rice
Put 500g of glutinous rice in a bowl and soak for about 3 hours in water to let the rice swell and soften.
Prepare a pot of boiling water, add the glutinous rice into the pot, spread the rice evenly, and steam for about 15 minutes until the rice grains are translucent, then turn off the heat.
Tip: If you do not steam, you can put the glutinous rice into a rice cooker and cook it like regular rice. Note that the glutinous rice should be just cooked, not overcooked; otherwise, the fried rice will not be delicious.
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Make Chili Sauce and Scallion Oil
Clean and grind the dried shrimp. Clean and chop the scallions.
Put the chopped scallions in a bowl, then prepare a hot oil pan and pour the hot oil into the scallion bowl to make scallion oil.
Next, place a pan on the stove, turn on medium heat, and add 2 tablespoons of cooking oil to the pan, wait for the oil to bubble, then sauté 10g of minced garlic until slightly golden. Then, add 50g of sugar, 50ml of fish sauce, 30ml of lime juice, 30g of chili sauce, 30g of satay chili, 20g of ground dried shrimp, 20g of minced chili, and 10g of chili powder into the pan.
Stir well until the mixture boils, then add 50g of fried pork fat, mix well once more, and turn off the heat.
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Pressing rice and sun-drying
Let the cooked sticky rice cool, then place the rice in a plastic container lid or any round mold to shape the rice cake into a flat round shape, spreading the rice evenly and pressing it lightly so that the rice is fluffy and not too tightly packed; otherwise, the rice cake will not puff up when fried and will be less delicious.
Sun-dry the shaped rice for about 3 – 4 hours until the rice grains are dry.
Tip: If you have an oven, you can dry it in the oven. Initially, dry it at 120 degrees Celsius for about 45 minutes to somewhat dry the rice, then turn the rice over and dry for another 30 – 40 minutes at 120 degrees Celsius until the rice is completely dry.
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Frying rice
Place a pan on the stove, turn on medium heat, when the oil is slightly bubbling, add the dried or sun-dried rice into the hot oil and fry until golden.
When the rice cakes are evenly golden on all sides, remove them and place them on paper towels to absorb the oil.
Tip: You should fry in enough oil for the rice to puff up completely, making the rice cake crispy and delicious.
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Pour fish sauce over fried rice cake
Wait until the fried rice cake is drained of oil, then drizzle a little chili fish sauce on top, adding a bit of scallion oil to make the dish richer and more aromatic, using a spoon to spread it evenly over the rice piece.
Tip: Only drizzle the sauce when you are about to eat to avoid the rice cake becoming soft from the sauce, losing its crispiness.
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Final Product
Fried rice with fish sauce and chili is crispy and spicy with the crunchy texture of fried sticky rice, aromatic and spicy fish sauce together with green onion fat, crispy pork fat that is fatty and fragrant, really appealing, right? Let’s enjoy it right away!
Based on the recipe for fried rice with fish sauce from TasteVN, Ms. Thanh Trinh has showcased her cooking skills and successfully made this delicious dish. Please check out her recipe:
See details: How to make fried rice with fish sauce (recipe shared by a user)
2. Fried rice with pork floss
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fried Rice with Pork Floss For 2 people
Sticky rice 2 cups (type of rice bowl) Sugar 50 gr Vinegar 50 ml Fish sauce 50 ml Pork floss 70 gr Chili powder 15 gr Chopped green onion 15 gr Pork fat 2.5 tablespoons
-800x450-6-2.jpg "2 ways to make crispy rice cakes with fish sauce, chili, and dried pork that are extremely delicious and simple 12")
How to make Crispy Rice with Pork Floss
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Make chili sauce
Place a pan on the stove, add 50g of sugar, 50ml of vinegar, 50ml of fish sauce, and 15g of chili powder, cook while stirring until the sauce boils, then sprinkle about 15g of chopped green onions into it, cook until the mixture thickens, then turn off the heat.
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Press the rice and sun-dry
Mix the white rice evenly with 2 tablespoons of pork fat, then place the rice in a pan or any round mold to shape the crispy rice into a flat round shape, spread the rice thinly, press to fluff the rice but do not press too tightly, otherwise the crispy rice will not puff up when fried and will be less tasty.
Take the shaped rice and sun-dry for about 3 – 4 hours until the rice grains dry out.
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Fried Rice
Heat a pan on the stove with 1/2 tablespoon of pork fat, adjust to medium heat, add the dried rice to the pan and fry the rice until golden brown on all sides.
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Add Topping to the Rice
When the rice is still hot, add about 2 tablespoons of chili sauce topping and spread it evenly over the rice, then sprinkle the pork floss on top, wait for the crispy rice for another 30 seconds before turning off the heat.
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Final Product
Crispy rice with pork floss is not only simple and easy to make, but it will also be a dish that cannot be missed with its crunchy rice and the tempting spicy chili sauce.
Tips for preserving crispy rice for a long time without spoilage
- Wait for the fried rice (without pouring sauce on it) to cool completely and then put it in a tightly sealed plastic bag or airtight container for storage, ensuring that the rice remains crispy and delicious. This method also helps you store the rice longer without mold or becoming soggy.
- You can also put the sauce in a sealed container and store it in the refrigerator for about 3 – 4 days.
- When you’re ready to eat, take the fried rice out, fry it briefly again, pour the sauce on it, and enjoy.
Tips for using leftover oil:
- Cooking oil should be stored in clean plastic or glass containers, absolutely do not pour it back into the bottle of oil you are currently using.
- Let the cooking oil cool completely. Place a strainer over a glass bowl. You can also place a paper towel to absorb oil to ensure no residue remains, helping to clean the oil and make it safer for the next use.
- Wait for the oil to filter out impurities; if you’re meticulous, you can filter it multiple times before pouring it into a jar, sealing it carefully, and storing it in a cool place.
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