{"id":30210,"title":"Nem Chua Fried Rice","modified":"2025-02-14T11:35:07+01:00","plain":"A delicious fried rice recipe with Nem Chua, the famous Vietnamese charcuterie\n\n\n\nAh, Nem Chua, this little Vietnamese charcuterie with its slightly tangy and spicy flavor keeps making waves. Even superior to Chinese sausage, the enthusiasm for this delicacy on the site's official Facebook group is always amusing to see. Personally, I'm a huge fan, but unlike most people, I prefer cooked Nem Chua.  \n\n\n\nIndeed, it's delicious raw, but I find that when saut\u00e9ed, it takes on a whole new flavor and texture. I'd like to introduce you to this through one of my favorite ways to enjoy it: in a fried rice dish. \n\n\n\nNem chua in its traditional packaging\n\n\n\nTips for Successful Nem Chua Fried Rice\n\n\n\nIf you're using a rice cooker, no need to use day-old rice. Simply cook the rice with 10% less water \n\n\n\nThe Main Ingredients for Nem Chua Fried Rice\n\n\n\nSushi rice - Base of the recipe, provides texture and consistency. I love the large grains of well-washed japonica rice, but use your preferred type of rice \n\n\n\nNem chua - Fermented and tangy meat, offers a unique flavor and incredible texture contrast\n\n\n\nGreen onions - Bring a mild and fresh flavor, used in two parts: the white for cooking, the green for garnish.\n\n\n\nHow about some bulgogi beef to go with it?\n\n\n\nGarlic - Offers a spicy and aromatic flavor, I'm addicted, it's forbidden to omit it. It's a key element in many Asian dishes. \n\n\n\nFried shallots - Used as a garnish for a crunchy touch and rich taste. Why shallots? I had them next to me during the last test. If you prefer, use fried onions, or even fried garlic   \n\n\n\nLight soy sauce - Brings saltiness and umami depth.\n\n\n\nOyster sauce - Adds a rich and slightly sweet flavor.\n\n\n\nSesame oil - Brings a nutty aroma and flavor.\n\n\n\n\n\n\tNem chua fried rice\n\t\t\n\t\tA delicious fried rice recipe with Nem Chua, the famous Vietnamese charcuterie\t\n\t\n\t\tWokrice cooker\t\n\t\n\t\t280 g of sushi rice (dry weight)150 g diced nem chua (weight without packaging)3 stems sliced green onions (white parts separated from green)3 cloves garlic (minced)1 onion (sliced)40 g of peas (frozen)2 eggs (beaten)Fried shallots (for garnish)Sauce2 tablespoon light soy sauce1.5 tablespoon of oyster sauce1 tablespoon sesame oil1 tablespoon brown sugar\t\n\t\n\t\tCook the rice and set aside. Preferably, use day-old cooked rice In a bowl, mix the sauce ingredients until the sugar dissolvesIn a hot wok over medium-high heat with a little oil, saut\u00e9 the nem chua for 3-4 minutes until well browned. Set asideIn the same wok, add the eggs, let cook for 2-3 minutes until they solidify before starting to separate into rough pieces. Set asideAdd a little more oil, heat over medium-high heat and saut\u00e9 the garlic and white part of the green onions for 3-4 minutesAdd the onion and saut\u00e9 for another 3 minutesAdd the rice and stir for 3 minutesAdd the sauce, mix well and stir-fry for 4-5 minutes over high heatPut the nem chua back in, add the peas and stir-fry for 2 minutesTurn off the heat and add the green parts of the green onionsServe immediately and garnish with fried shallots\t\n\t\n\t\tIf you're using a rice cooker, no need to use day-old rice. Simply cook the rice with 10% less water \n\t\n\t\n\t\tMain course, Side dishVietnameseHuile de s\u00e9same, Oeufs, Riz, Sauce huitre, Sauce soja light","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30210","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=30210"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/30210\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/24263"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=30210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=30210"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=30210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}