Vietnamese Tomato Rice
This Vietnamese specialty is a delicious change from fried rice and is particularly good served with barbecued garlic lamb or try using the same marinade with different cuts of chicken or beef. It's the perfect way to use leftover rice from a previous meal. The flavours of the tomato juice compliment the Asian touches to deliver the perfect mid-week meal that everyone will love!
4 cups cooked white rice, refrigerated overnight
2 tbsp peanut oil
3 eggs, whisked
1 onion, finely chopped
2 cloves garlic, finely chopped
¾ cup GOLDEN CIRCLE Tomato Juice
1½ tbsp sugar
2 tbsp tomato paste
2 tsp soy sauce
4 spring onions, finely sliced
Freshly ground pepper and salt
- Heat 1 tablespoon of oil in a wok and add eggs. Season with freshly ground pepper and salt and cook egg by pushing up the sides of the wok until cooked. Transfer omelette to a plate and roughly chop. Set aside.
- Add remaining oil to wok and fry onion and garlic for 2-3 minutes until soft. Add GOLDEN CIRCLE Tomato Juice, sugar, soy sauce and tomato paste and cook until mixture reduces and thickens slightly.
- Add cooked rice and toss well.Add spring onions, cooked omelette and season to taste.Delicious served with fresh coriander leaves and BBQ Garlic Lamb.
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