Entree: Vietnam – Hanoi – Cơm Rang Dưa Bò (Fried rice with pickled mustard greens and stir-fried beef)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 cups (800 g) cooked jasmine rice, preferably day-old
- 8 oz (225 g) beef sirloin, thinly sliced
- 1 cup (150 g) pickled mustard greens (dưa cải), rinsed and chopped
- 2 large eggs
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- 2 cloves (6 g) garlic, minced
- 1 small shallot (about 30 g), thinly sliced
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) sugar
- 2 scallions (green onions), sliced (about 20 g)
- 1/4 tsp (0.5 g) freshly ground black pepper
- Lime wedges for serving (optional)

Instructions

1. Break up any clumps in the cold jasmine rice with a fork so grains are separate. Beat the eggs lightly in a small bowl and set aside.
2. Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly until just set, then remove and set aside.
3. Add another tablespoon vegetable oil to the wok and raise heat to high. Add the beef slices in a single layer and sear quickly until just browned but still tender, about 1–2 minutes. Remove beef and set aside.
4. Add remaining tablespoon oil to the wok. Sauté the shallot and garlic until fragrant and translucent, about 30–45 seconds. Add the chopped pickled mustard greens and stir-fry 1–2 minutes to warm through.
5. Add the cold rice to the wok, breaking up any remaining lumps, and toss to combine with the greens and aromatics. Stir-fry 2–3 minutes until rice is hot.
6. Return the cooked beef and scrambled eggs to the wok. Pour in the fish sauce, soy sauce, and sprinkle the sugar and black pepper. Toss everything together for 1–2 minutes so flavors meld.
7. Drizzle with sesame oil, stir in the sliced scallions, adjust seasoning with more fish sauce or pepper if needed, and remove from heat.
8. Serve hot with lime wedges on the side if desired.