Vietnamese Beef Fried Rice with Pickled Mustard Greens

5 from 1 vote

Vietnamese Beef Fried Rice with Pickled Mustard Greens

Vietnamese Beef Fried Rice with Pickled Mustard Greens (Com Rang Dua Bo) is a favorite of the locals in Hanoi. It is tasty and flavorful while still quick and easy to make with very simple ingredients.

Prep Time10

Cook Time10

Total Time20

Course: Main Dish

Cuisine: Vietnamese

Keyword: beef fried rice, com rang dua bo, Vietnamese fried rice

Servings: people

Calories: 287kcal

Author: Sophie

Ingredients

For the Beef

5.5 oz beef, thinly sliced against the grain
1/8 teaspoon salt
1/8 teaspoon black pepper
3/8 teaspoon cornstarch
3/4 teaspoon cooking oil (and more for cooking)

For the Stir-fry Sauce

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

For the Rice

4 oz pickled mustard greens
1 1/2 tablespoons minced garlic, divided
2 teaspoons minced shallots
2 large eggs, beaten
1 1/2 cups cooked rice, day-old and refrigerated (about 7.5 oz)
3/8 teaspoon salt
1/2 teaspoon soy sauce
1/2 teaspoon black pepper
1-2 teaspoons thinly sliced scallions

US Customary - Grams

Instructions

Add beef slices to a mixing bowl and toss well with ⅛ teaspoon salt, ⅛ teaspoon pepper, cornstarch and cooking oil. Set aside while preparing other ingredients.
Add all ingredients for the stir-fry sauce to a small bowl and stir well to combine. Set aside.
Rinse the pickled mustard greens, then pat dry or gently squeeze out excess water. Remove the tough stems and chop into small pieces.
Place a pan over medium heat and heat until very hot. Add cooking oil to coat the bottom and add ½ tablespoon of minced garlic. Cook for several seconds until fragrant then increase the heat to medium-high and add the beef in a single layer. Let the beef cook undisturbed for 20-30 seconds then toss and sauté for a few more seconds until the outside is still slightly pink. Transfer to a plate.
Lower the heat to medium. To the same pan, add a little more oil if needed. Add minced shallots, stir and cook for several seconds. Then add 1/2 tablespoon minced garlic, also stir and cook until the aromatics are fragrant. Add chopped pickled mustard greens and sauté for a couple of minutes.
Add the beef and the stir-fry sauce to the pan. Toss everything together quickly to distribute the seasonings evenly. Then transfer to a plate.
Wipe the pan clean (or use a clean pan) and add about 1 teaspoon oil. Add the beaten eggs, swirl and scramble briefly and remove from the heat while the eggs are still soft and a little runny. Set aside.
Heat some more oil in the pan, then add the remaining minced garlic. Stir for several seconds until fragrant, then increase the heat and add the rice. Stir and toss constantly to break up the rice for about a minute.
Sprinkle ⅜ teaspoon salt as well as add ½ teaspoon soy sauce and ½ teaspoon black pepper to the rice. Continue to stir and toss constantly for a couple of minutes.
Add scrambled eggs to the pan, break up the eggs into small bits and toss quickly with the rice for a few seconds. Then add sliced scallions, the beef and mustard greens mixture and give everything a quick toss to distribute the beef and mustard greens, as well as let the flavors fuse. Adjust seasonings to taste.
Transfer to a serving plate and serve right away.

Notes

I like to use flank steak or flat iron steak (oyster blade). Make sure you slice it against the grain.

For the best texture, I recommend using jasmine rice and use less water when cooking the rice in your rice cooker, about 10-15% less. Once the rice has been cooked, open the rice cooker and let all the steam evaporate. Spread the rice thinly on a plate or tray to cool them a little more. Then either chill in the refrigerator if you don’t need to cook it the same day or put in the freezer if you need to cook soon.

This recipe is enough for 2 people as the only main dish. It can be shared among 3 people as part of a meal with 1-2 more dishes.

You can put a small bowl of soy sauce with several slices of bird's-eye chili on the side. I also like to serve fried rice with a bowl of soup to help send the rice down.

Nutrition