Fried Long Grain Rice with Eggs – Com Rang Trung

Try this delicious pasta dish:

Make the prepared long grain rice in water, remove from the saucepan, crumble and cool for 2 hours.

Rinse and dry the cucumber and cut into fine slices.

Briefly rinse and dry shallot garlic and cilantro sprigs and finely chop both.

Peel young onions and onion, cut both into fine slices.

Heat a little oil in a frying pan, brown young onions in it and sprinkle with salt and pepper.

Beat eggs, mix lightly, pour over and toast an omelet. Set aside and cool.

Next, roll up the omelet and cut into tender strips.

Heat remaining oil in frying pan, add remaining onions, season with salt and quickly toss everything together.

Add the cooked long grain rice to the frying pan and cook for about 4 minutes.

Pour the nuoc mam sauce into a sauce pan.

Serve: Fill the fried long grain rice on the serving plate, top with egg strips, garnish with cucumber slices, sprinkle cilantro and scallion garlic in the center. Place the serving plate in the center of the table, arrange the sauce bowl next to it.

Food: Goes well with all dishes except soups, entrées and pastas.

Drinks: Herbal tea

Tips: Be sure to crumble the cooked, fully cooled long-grain rice completely before frying, so it stays grainy and cooks evenly. This long grain rice must never be rinsed with cold water, it loses its flavor.

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