Fried rice with Vietnamese coriander is fragrant and simple, but it will surely captivate you with the refreshing taste of Vietnamese coriander leaves paired with crispy fried rice. With a very simple recipe, in no time you can have 2 ways to make fried rice with Vietnamese coriander, a Nha Trang specialty that is super attractive. Let’s go to the kitchen and make this fried dish right away!
1. Fried rice with Vietnamese coriander and shrimp
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Preparation
10 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Fried rice with Vietnamese coriander and shrimp Serves 2
Cold rice 1 cup (rice bowl) Shrimp 200 gr (about 6 pieces) Vietnamese coriander 3 sprigs Minced shallots 1 bulb Chili powder 1/4 teaspoon Fish sauce 1/2 teaspoon Cooking oil 2 tablespoons Salt a little MSG a little
How to choose fresh, delicious shrimp
- Choose shrimp with a transparent outer shell, uniform color, and the head and body of the shrimp tightly connected.
- Fresh shrimp usually have the tail tightly curled, the shell joints on the shrimp body flexible, not detached.
- Avoid purchasing shrimp that are slimy, with legs that have turned black and are no longer firmly attached to the body, or have an unusual foul smell.
See details: How to choose fresh, quality shrimp
How to make Salt Fried Rice with Shrimp
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Preparation of ingredients
To make the rice grains firm and not stick together when frying, you should put the cooled rice in the freezer refrigerator for at least 1 hour or overnight.
Pick young bitter leaves, wash them clean, then pound them with 1/2 teaspoon of salt and 1/2 teaspoon of monosodium glutamate until finely crushed.
Shrimp should be peeled, deveined, washed clean, marinated with 1 chopped purple onion, 1/2 teaspoon of fish sauce, and 1/4 teaspoon of chili powder.
Tips for peeling shrimp and deveining correctly
- First, use your hands to break off the head of the shrimp.
- Next, use your hands to peel the shrimp shell starting from the belly and then around the body. For the shell at the tail, hold the shrimp tail tightly and pull it back.
- To devein the shrimp, use a knife to make a cut along the back of the shrimp to expose the vein, then use a knife or a sharp skewer to remove it. Be careful at this step so that the shrimp vein does not break.
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Fry the rice
Place a pan on the stove and add 2 spoons of cooking oil; when the oil is hot, add the marinated shrimp and stir-fry until the shrimp turns red, then remove the shrimp.
Add the rice to the pan with the shrimp and stir-fry over high heat for about 4 – 5 minutes.
When the rice is firm and glossy, add the shrimp and crushed salted herbs and mix well to give the rice a beautiful green color, season to taste, then turn off the stove.
Serve the fried rice on a plate and enjoy!
Tip:
- If the frying pan is too dry, add 1 tablespoon of cooking oil!
- To achieve a beautiful green color for the fried rice, you should add the herbs when the rice is already cooked.
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Final Product
Fried rice with marbled shrimp is beautifully presented with the green color of the marbled leaves mingling with the red of the shrimp. The rice grains are separate and not clumpy, with a fragrant taste and a hint of bitterness from the marbled leaves combined with the fresh shrimp, making it incredibly delicious.
The dish will taste better when eaten hot; it can be served with chili sauce or soy sauce with a little chopped chili!
2. Fried Rice with Marbled Shrimp
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Preparation
5 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fried Rice with Marbled Shrimp Serves 2
Marbled leaves 50 gr Rice 2 bowls Shallots 3 bulbs Cooking oil 2 tablespoons Seasoning powder 1 teaspoon (substitute with vegetarian seasoning if you are vegetarian) Salt 1 teaspoon
Ingredients Image
-800x450.jpg "2 Ways to Make Salted Fried Rice with Shrimp, a Specialty of Nha Trang, Uniquely Delicious 13")
How to make Salted Fried Rice
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Prepare the ingredients
Wash the Vietnamese balm leaves thoroughly and then chop them finely.
Peel the shallots, then slice them and chop them finely.
Let the rice cool in the refrigerator to dry and separate, this will make the fried rice taste better.
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Fry the rice
Add 2 tablespoons of cooking oil to a pan, when the oil is hot, add the chopped shallots and sauté until fragrant and golden.
Next, add 2 bowls of rice to the pan and stir well over high heat until the rice grains are fluffy and turn golden. At this point, add 1 teaspoon of seasoning and 1 teaspoon of salt to the rice, then continue to stir to mix the seasoning with the rice.
After that, add all the chopped Vietnamese balm leaves to the rice in the pan and stir to mix the leaves evenly with the rice. Fry the rice over medium heat until the fried rice releases the fragrance of the balm leaves and the rice is golden and crispy, then season again to taste, turn off the heat, and serve on a plate.
Tip: To ensure the rice is evenly seasoned, when adding salt and seasoning, remember to sprinkle it evenly over the rice, avoiding dumping all the seasoning in one spot, as this will cause the salt and seasoning to clump together, making the fried rice less tasty.
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Final Product
Salted fried rice has a beautiful combination of green rice and shiny yellow grains. The rice is crispy and fragrant, combined with the refreshing taste of the leaf and the slight saltiness makes this simple dish incredibly special.
To make the dish even more delicious, enjoy it with spicy soy sauce or pickled vegetables.
How to choose fresh and delicious rice paddy herb leaves
- Rice paddy herb leaves look similar to basil leaves but are lighter green, younger compared to the dark green with a purple tint of basil leaves. Rice paddy herb leaves have a sharper smell, more fragrant than regular basil leaves.
- To buy delicious rice paddy herb leaves, choose fresh plants with lush green leaves that are not bruised or waterlogged. In addition, select plants with many young leaves because they still contain a lot of essential oils, making the dishes more fragrant when cooked.
- Do not buy rice paddy herb leaves that have been soaked in water, as they will spoil easily when brought home, or leaves that are too young will not have much fragrance.
Tips for frying crispy, non-sticky rice
- Fry rice over high heat and stir evenly and vigorously to achieve crispy, evenly golden grains of rice.
- Do not use too much oil when frying as it will make the fried rice greasy and hard to digest.
- It is better to use cold rice for frying; if using freshly cooked rice, you should spread it out in a basket to let it steam off quickly, cool down a bit before starting to fry.
- You can use a cast iron pan or a deep pan to fry the rice crispy and easily toss the ingredients.
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Simplify your meals with 2 ways to make salted fried rice, a specialty of Nha Trang, delicious and unique that TasteVN shares with you. Wishing you success in making it!
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