This Vietnamese beef fried rice is a quick meal-in-one. Garnish with cilantro and a wedge of lime.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
50 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 3/4 cups water to a boil. Add rice, beef bouillon, and lime leaves. Boil for 2 minutes. Reduce heat to low and cook, covered, for 10 minutes. Turn off heat and let rice stand for 10 minutes. Spread onto a platter and let cool completely, at least 40 minutes.

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  • In the meantime, marinate beef with cilantro, mint, green onions, lime juice, chile peppers, and 2 tablespoons soy sauce for up to 1 hour. Marinate tofu in the remaining soy sauce.

  • Heat oil in a wok over high heat. Add red onion; cook for 1 minute, then add marinated beef. Saute until browned, 3 to 5 minutes. Discard lime leaves from the cooled rice and toss rice into the wok. Stir-fry for 2 minutes. Taste and adjust seasonings as needed. Add tofu, stir gently, and fry for 3 minutes more. Serve hot.

Cook's Notes:

You can substitute Thai basil for mint. Use any green chiles you prefer.

You can substitute ground chicken or pork for beef.

Nutrition Facts

599 calories; protein 29.9g; carbohydrates 49.1g; fat 31.6g; cholesterol 74.5mg; sodium 834.7mg. Full Nutrition
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