This is the fried rice version of traditional Vietnamese red rice, a plain tomato rice made by steaming in a pot. I added ham, peas and egg to turn it into a quick and easy meal. Frying up the tomato rice with garlic adds extra flavour which is on point!
CupsMetric
Melt most of the butter in a large non-stick skillet over high heat (save a dab for scrambling eggs).
Add garlic, cook for 10 seconds.
Add ham, stir for 30 seconds.
Add peas, stir for 30 seconds.
Rice and tomato paste – Add rice and tomato paste, cook for 2 minutes.
Sauces – Add fish sauce, soy and sugar, cook 1 minute to get a bit of nice caramelisation on the tomatoey rice.
Scramble eggs – Push rice to one side of the pan. In the cleared space, melt reserved butter then pour in the egg and scramble until just set.
Serve – Toss cooked egg through the rice. Serve!
