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Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers

By Director – Josh Ball ·  · 3 min read

Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers

This is one of @therese.spoon's comfort-dishes, it’s the perfect way to fancify leftover rice; bake it in some red capsicums and get bonus crispy rice bits.
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Prep Time 2 hours
Cook Time 45 minutes
Course Main Course
Cuisine Vietnamese
Servings 2 people

Ingredients
  

Chicken + Marinade

  • 300 g chicken thighs- chopped into 3cm pieces
  • 1 tsp minced ginger
  • 1 tsp minced garlic
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 1 tbsp lime juice

Stuffed Capsicums & Rice

  • 3 small red capsicums
  • 1 tbsp neutral cooking oil
  • 2 garlic cloves- finely chopped
  • 250 g leftover rice
  • 2 tbsp tomato paste
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 2 tbsp chopped spring onions
  • 1 lime
  • 2 tbsp chopped coriander

Instructions
 

  • Whisk all the marinade ingredients together and marinade the chicken thighs for 1-2 hours.
  • Pre-heat the oven to 180*C.
  • Cut the capsicums in half (keeping the stalk in tact) and scrape out the pith and seeds.
  • In a large wok or frying pan over medium-high heat, add the oil and fry the garlic cloves for a minute. Remove the chicken from the marinade and add this to the wok, frying for 3 minutes per side or until golden.
  • Add in the rice, tomato sauce, soy sauce & fish sauce and stir-fry for 2 minutes until everything is evenly combined. Add the spring onions, then remove from heat.
  • Place the cut capsicums onto a baking tray, then spoon the chicken & rice mixture into each capsicum until they are snug & full. Add 100ml water to the base of the baking tray, cover in foil and bake for 40 minutes. Remove the foil and bake for a further 10 minutes, until the peppers are lightly charred and the rice is crispy on top.
  • Set aside to cool for 10 minutes, then squeeze over with lime juice and top with chopped coriander before serving.
Keyword Healthy, Tasty, Vietnamese

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