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.
Ingredients
Everything for 2 servings
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
Method
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.