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Vietnamese Beef Fried Rice & Pickled Mustard Greens (Cơm Rang Dưa Bò)

Vietnamese Beef Fried Rice with Pickled Mustard Greens is one of the most popular dishes for people living in Hanoi. It's delicious and tasty yet quick and simple to prepare with only a few ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine vietnamese
Servings 3 SERVINGS
Calories 288 kcal

Ingredients
  

To make Beef

  • 5.5 OZ beef, thinly cut against the grain
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 3/8 teaspoon cornstarch
  • 3/4 teaspoon cooking oil for cooking (and additional cooking oils)

For the Stir-fry Sauce

  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 teaspoon fish sauce
  • 3/8 teaspoon sugar

For the Rice

  • 4 oz pickled mustard greens
  • One 1/2 tablespoons of minced garlic broken into pieces
  • 2 large eggs, beaten
  • 2 tablespoons chopped shallots
  • 1 1/2 cups rice cooked fresh and chilled (about 7.5 OZ)
  • 3/8 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon soy sauce
  • 1 teaspoon thinly sliced chopped scallions

Instructions
 

  • Place the beef slices in an mixing bowl. Toss thoroughly together with 1/8 teaspoon salt 1/8 teaspoon of pepper, and cooking oil. Put aside while you prepare other ingredients.
  • Include all the ingredients of the stir-fry sauce in one small bowl, and mix well until it is all combined. Set aside.
  • Rinse the mustard greens that you have picked and dry them off or squeeze the excess water out. Cut off the tough stems and cut them into small pieces.
  • Set a pan on moderate heat and let it get extremely hot. Pour cooking oil over the bottom of the pan and add 1 tablespoon minced garlic. The garlic should cook for a few seconds until the garlic is fragrant. Increase the heat to medium-high , and put the meat in one layer. Allow the beef to cook unaffected for about 20-30 seconds before turning it over and cook for a few minutes until the exterior is still a little pink. Transfer the beef to an uncooked plate.
  • Reduce the temperature to medium. In the same pan add a few drops of oil, if necessary. Stir in minced shallots and cook for about a minute. Add 1/2 teaspoon minced garlic. Stir in the cooking until aromas are aromatic. Add chopped mustard greens and cook for a few minutes.
  • Add the beef as well as the stir-fry sauce into the pan. Combine everything quickly to evenly distribute the seasonings. Then transfer it to an ice-cold plate.
  • Cleanse the pan (or utilize a clean pot) and then add one tablespoon oil. Incorporate the eggs that have been beat, mix and then scramble them briefly. take the pan off the stove while the eggs remain soft and slightly runny. Set aside.
  • In the meantime, heat some oil in the pan, and then add the rest of the minced garlic. Stir for a few minutes until fragrant. After that, increase the temperature by adding the rice. Mix and stir for a few seconds to break up the rice for around 1 minute.
  • Sprinkle the salt with 3/8 teaspoon on top as well as add 1/2 teaspoon of soy sauce, and 1 teaspoon black pepper. Continue stirring and tossing for about a minute.
  • In the pan. Break the eggs into tiny pieces and then toss them together with rice couple of seconds. Then , add sliced scallions and the mustard greens and beef mixture , and give it an easy toss to evenly spread the beef and mustard greens. Finally, let the flavors meld. Adjust the seasonings according to your taste.
  • Transfer the dish to a serving platter and serve immediately.

Notes

I like using
flank steak
or
steel flat steak (oyster blade)
Be sure to cut it in the direction of the grain.
For the most perfect texture, I would suggest using jasmine rice.
Use less water
When cooking rice in the rice cooker, it will cook for about 10 percent less. When the rice is cooked then remove the rice cooker from the stove and let the steam disperse. Place the rice in a thin layer on a tray or plate to let them cool a bit more. You can either store it in the fridge if you aren't planning to cook it that same day or store it in the freezer should you'll be cooking in the near future.
This recipe will serve two people as the main course. It is a great dish to share with 3 people to form part of the meal, along with one or two other dishes.
You can place an insignificant bowl of
soy sauce
With a few slices of bird's eye chili to accompany it. I also love serving cooked rice
A bowl of soup
to assist in sending the rice to help bring the rice down.
Keyword Com rang dua bo recipe, Vietnamese Beef Fried Rice & Pickled Mustard Greens