Vietnamese red fried rice (Cơm Đỏ)

Ingredients

• 2 cups (400g) cooked cold dry jasmine rice
• 4 garlic cloves, finely grated
• 2 tbsp tomato purée
• 50g (1¾ ounces) butter
• 2 tbsp neutral-flavoured oil (e.g., vegetable or sunflower oil)
• 1 tsp chicken bouillon powder
• small pinch of salt

Directions

1. Finely grate the garlic and set it aside.
2. Place a wok over medium-high heat and add the neutral-flavoured oil.
3. Once the oil is hot but not smoking, add the grated garlic and fry for 2–3 minutes until fragrant.
4. Increase the heat to high, then add the cold, dry rice. Toss well to break up any clumps.
5. Stir in the tomato purée, mixing thoroughly to coat the rice evenly.
6. Add the chicken bouillon powder and a small pinch of salt. Continue tossing until the rice is hot and well combined.
7. Add the butter and toss until melted and evenly distributed.
8. Serve and enjoy with your choice of stir-fry or shaking beef.