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Vietnamese egg and lettuce fried rice

Vietnamese egg and lettuce fried rice

Main dishes

"Cơm rang, a popular Vietnamese dish: rice cooked and fried in a pan with shallots and eggs, then mixed with lettuce and scallions, ready in just 15 minut…

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Recipe from Đức Anh, NewUniverse, adapted by Recette de cuisine · · updated on

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This stir-fried rice takes only fifteen minutes to prepare for three people, using leftover cooked rice. The lettuce, added at the end of cooking, retains its crispness, and is accompanied by tomatoes and cucumbers according to preference.

Ingredients and directions

  • Prep time5 min
  • Cook time10 min
  • Total15 min
  • DifficultyEasy
  • Cooking methodfrying pan
  • Vegetarian
  • Gluten-free

Ingredients

3 people
  • $0.40
  • $0.33
  • $2.68
  • $0.13

Directions

  1. Heat the oil in a frying pan or wok.
  2. Sauté the shallots until they are golden brown, then add the eggs. ≈ 3 min
  3. Add the rice and stir-fry it until it is golden brown.
  4. Add the lettuce and scallions, season with salt, and add a little MSG if you like, then mix well. ≈ 4 min
  5. Serve with a sprinkle of pepper, and with slices of tomato or cucumber if desired. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 3 cups of cooked rice, preferably leftover
  • 1 or 2 eggs
  • 2 shallots, finely chopped
  • A few handfuls of shredded romaine lettuce
  • 2 finely chopped shallots
  • oil
  • salt, glutamate (optional), and ground black pepper
  • either tomato or cucumber, for serving (optional)

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