I love cooking and usually try to cook for at least an hour every day. It’s a way for me to forget everything and relax. I unfortunately don’t always have the luxury of having enough time to make myself a tasty meal, and unless I reach for the soup in a carton (seriously last resource), I have to admit I’ve started meal prepping… I’m not a big fan of weekly meal preps as I think eating breakfast, lunch or dinner should be something exciting and eating the same thing over and over everyday does not tempt me, but I have to say that it’s terribly convenient…
I’ve been making my mom’s Vietnamese Fried Rice (riz cantonnais) in bulk lately and try to make it last three to four meals (not any more than that). It’s delicious, it’s nutritious, and not ambitious to make! Now, before some fellow Vietnamese people start having a go at me and call my dish unauthentic, I will say that I’ve tweaked my mom’s recipe to my personal liking, and this is what I’m sharing with you today.
Although the term “fried” might scare you, Vietnamese Fried Rice is a rather healthy dish: it contains your carbs, protein and veggies, so definitely something to incorporate in your diet…
Just cook enough for three meals, and reheat it in the microwave before eating it with some soy sauce: dinner in 5 minutes my friend!
What’s so convenient about this dish is that it only uses one saucepan and one frying pan. The rice in the saucepan, and everything else gets cooked in the frying pan while the rice cooks. The whole cooking process should’t last longer than 40min.
For it to last three meals, you will need:
-2/3 cup of whole grain rice (that’s my twist)
-1 cup and 1/3 cup of chicken stock (use vegetable stock to make it vegetarian)
-1 to 2 eggs
-2 spring onions
-a bunch of coriander
-150g pork (whatever cut you prefer but stay away from pork belly as it’s pretty fatty) Note: forget about the pork if you’re making this dish vegetarian)
-2 tbsp fish sauce
-1 clove of garlic
-1/2 cup peas (preferably frozen if you’re not using fresh)
- If you are using meat, marinate it quickly in 1 tbsp sesame oil, 1 tbsp soy sauce, some black pepper, 2 tbsp fish sauce, a chopped chilli, lime zest and the juice of 1/2 a lime.
- Add 1 tbsp sesame oil in the saucepan on medium heat and pour in the rice. Make sure the rice is coated with the oil and let it toast for about 5 minutes while stirring every now and then to make sure it doesn’t burn. Once the rice smells fragrant and is nicely toasted pour in your hot stock. Bring it to the boil and then reduce the heat to medium low. Cover and let simmer while you take care of the rest.
- Crack your egg(s) in a bowl and mix it with some pepper and fish sauce. Place your frying pan over a medium low heat and spread some sesame oil. Pour in the egg mixture and let it cook slowly like a crepe. Once it’s cooked, roll it and set it aside.
- Cook the meat in the same pan on medium/high heat until cooked and well seared (timing will depend on the size of the cut of meat). Once the meat is cooked, set it aside to rest. Rinse the pan and dry it. Place the pan pack on medium heat.
- Separate the white part from the green part of the spring onion. Chop the white part. Peel your carrot and cut it in very small dice. Throw the chopped onion and carrot in the frying pan with a bit of sesame oil and cook it for about 10 minutes while stirring before adding some chopped garlic and the coriander stalks, chopped.
- When the rice is almost done. Add the peas to the frying pan.
- Dice your meat and dice your omelette and add them to the pan with the rice when it’s cooked. Toss everything together. Slice the green part of the spring onion and add it to the dish with the coriander leaves.
- Serve with soy sauce, keep the rest for later.