This is a simple dish where leftover rice is mixed with tomato paste and soy sauce.I adapted it from Viet World Kitchen. As per the author, the rice is actually a take on the Vietnamese Fried Rice made with red coloured rice mixed with fruit pulp. The modern version, put together by the migrants to US, uses tomato paste and the rice is ready in a jiffy. So we can call it Vietnamese Tomato Rice as well.
Leftover long grain rice:1 cup+ cooked
Butter: 1 tbsp +
Garlic: 1-2 cloves minced/crushed
Tomato Paste: 1-2 tbsp
Soy Sauce/Nuoc Cham / Maggi Seasoning Sauce: 1 tsp +
Spread the cooked rice in a baking sheet or flat plate and refrigerate it for 8-24 hours.
This will remove the moisture from the rice and make it dry and chewy and it may crumble in hands. Make sure to turn the rice or mix in with a spoon to ensure even drying.
Once ready, take the rice out and keep aside till it attains room temp.
Heat butter /oil in a wok/pan. As soon as it melts,add in crushed/minced garlic and stir fry it till raw smell disappears and it starts to brown.Add in rice and stir to combine. Add in tomato paste and stir fry for a 2-3 minutes till the rice gets coated with it and turns red.Stir fry on high heat for 2 more minutes and then add salt and soy sauce/seasoning sauce/nuoc cham and stir fry gently for 2 more minutes.You can also add extra butter for richness.
Remove from heat,adjust salt and serve immediately.
I loved the rice. Too hearty and easy it is. I refrigerated for around 12 hours,but still mine does not look that sry.But it was very chewy and dry.Almost like when we fry rice before cooking. But wonderful -garlicky and tangy. You can add as much tom paste as you like as well.
Another recipe I referenced is Wandering Chopsticks Vietnamese Tomato Paste Red Rice
This hearty dish also visits AWED:Vietnam at Priyas,an event by DK.