Vietnamese Quick Pilaf

  • Preparation time: 15 minutes
  • Cook time: 15 minutes

This quick and easy recipe of pilaf is very popular in all Vietnamese families, especially when there is left-over rice.

Vietnamese Quick Pilaf Photo: @kkphuongg

Detailed Instructions

Ingredients

  • 2 sausages
  • 2 eggs
  • 3/4 cup of green peas or 1 1/2 cup of mixed frozen vegetable
  • 2 bowls of cooked rice
  • 1/2 tbsp salt
  • 1/2 tsp pepper
  • 1 tbsp oil
  • 1 tbsp minced onions and garlic
  • 1 tbsp of soy sauce or fish sauce to taste

Preparation

  1. Thaw the frozen cubed vegies and boil in about 2 minutes
  2. Slice sausages then fry.
  3. Whisk one egg, fry and cut in small threads.
  4. Heat oil into a pan, brown onion and garlic, and then stir fry rice until the rice is glossy
  5. Add egg and stir into the rice to make it turn into yellow.
  6. Add mixed vegies, sausage slides, and egg, salt and soy sauce or fish sauce, stir until all are well mixed and cooked.
  7. Put rice into a dish, sprinkle pepper and coriander. Enjoy hot or warm and better service with slices of cucumber.
Did you find this answer helpful?
Helpful (0) Not Helpful (0)

Conversations (0)
Join the conversation
Your comment...
POST COMMENT VIEW ALL
Conversations
Join the conversation
CANCEL Remaining: 1500
ALL COMMENTS (0)
There are no comments. Add your comment to start the conversation.
read next
Óc trần lá ngải

Óc trần lá ngải

Óc trần lá ngải is listed among the most horror foods for foreign visitors in Vietnam.

Grilled beef wrapped in wild betel leaf

Grilled beef wrapped in wild betel leaf

Riding along the crowded streets of Saigon in the afternoon, people can often be attracted by a fragrant and spicy smell of seasoned grilled rolls of beef, stemming from moving-stalls blurred in the smoke from charcoal flame. This dish, wrapped up in wild betel leaf, has become a favorite snack of Vietnamese, particularly Saigonese, to serve with beer or wine.

Snakehead Congee

Snakehead Congee

Snakehead fish congee can appear as a normal dish of the commoners, but to those who first taste, that dish served in hotpot style is quite a surprise.