How to make a pickled mustard green fried rice! I feel like there’s so many kimchi fried rice recipes out there, but not many people know about Dưa Chua, or Vietnamese Pickled Mustard Greens. These are quite sour on their own, but cooking it brings out so many flavors. Super quick and easy to make too!
📝 Ingredients
Servings: 2–3
⏱ Time: ~30 min
For different servings, multiply ingredients accordingly.
🥩 Marinated Beef
- ½ lb beef (boneless ribeye, filet, etc.)
- ½ tbsp soy sauce
- ½ tbsp oyster sauce
- 2 cloves garlic, minced
- 1 tsp sugar
- Salt, to taste
- Dash of fish sauce
- ½ tbsp honey
- Black pepper, to taste
- MSG, to taste
🍅 Tomato Fried Rice
- 1 cup day-old rice
- 1–2 tbsp tomato paste
- Oil (for cooking)
- 4 cloves garlic, minced
- 2 tsp chicken bouillon powder
- Dash of fish sauce
🥬 Veggies & Garnish
- 1 cup Pickled mustard greens
- Green onions (for garnish)
👩🍳 Directions
- Marinate the beef with soy sauce, oyster sauce, garlic, sugar, salt, fish sauce, honey, pepper, and MSG. Set aside.
- In a pan, heat oil and sauté the chopped pickled mustard greens for 3–5 minutes.
- Add in the marinated beef and cook for another 3–5 minutes, or until the pinkness is gone.
- In a separate pan, prepare the tomato rice by sautéing garlic in oil, then adding rice, tomato paste, bouillon powder, and fish sauce. Mix well.
- Combine the rice with the beef and mustard greens. Stir-fry everything together for another 5–10 minutes.
- Garnish with chopped green onions and serve hot!
Tamonde 