Vietnamese Tomato Rice

Why You’ll Love This Recipe

I love Vietnamese Tomato Rice because I can transform leftover rice into a flavorful side dish in less than 20 minutes. Tomato paste provides a concentrated tomato flavor and beautiful color, while garlic, fish sauce, and a little sugar create a balanced savory-sweet finish.

I also like that the recipe doesn’t require complicated ingredients or techniques. Cold rice works especially well, so this is one of my favorite ways to use rice I’ve cooked the day before.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups cooked jasmine rice, preferably chilled
• 2 tablespoons neutral cooking oil
• 2 tablespoons unsalted butter
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon granulated sugar
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 teaspoon fresh lime juice, optional
• Sliced cucumber for serving, optional
• Fresh cilantro for garnish, optional

Directions

1. I start with cooked jasmine rice that has been completely cooled. When I use refrigerated rice, I gently break apart any large clumps before cooking.
2. I heat the oil and butter in a large skillet or wok over medium-high heat.
3. I add the minced garlic and cook it for about 30 seconds, stirring constantly, until fragrant. I don’t let it brown too much because burnt garlic can make the rice taste bitter.
4. I add the tomato paste and cook it for 1–2 minutes. I stir continuously so it combines with the oil and develops a slightly deeper flavor.
5. I add the chilled rice to the skillet and toss it thoroughly with the tomato mixture.
6. I stir-fry the rice for about 3–5 minutes, breaking apart any remaining clumps and making sure the tomato paste evenly coats the grains.
7. I add the fish sauce, soy sauce, sugar, and black pepper.
8. I continue tossing the rice over medium-high heat for another 2–3 minutes, until it’s evenly colored and thoroughly heated.
9. I taste the rice and adjust the fish sauce, soy sauce, or sugar if necessary. I like balancing the savory seasoning with just a subtle touch of sweetness.
10. I stir in the sliced green onions and optional lime juice just before removing the skillet from the heat.
11. I garnish my Vietnamese Tomato Rice with cilantro if desired and serve it hot with cucumber slices and my preferred protein.

Servings and Timing

I get approximately 4 servings from this recipe.

• Prep time: 5 minutes
• Cook time: 10–12 minutes
• Total time: About 15–20 minutes
• Servings: 4

Variations

Vietnamese Tomato Rice With Eggs

I fry or scramble a few eggs and serve them over the tomato rice. When I want a quick meal, I especially like adding a runny fried egg so the yolk mixes into the warm rice.

Vietnamese Tomato Rice With Chicken

I serve the rice with grilled, roasted, or pan-seared chicken. I like marinating the chicken with garlic, fish sauce, a little sugar, and black pepper to complement the flavors in the rice.

Vietnamese Tomato Rice With Beef

I pair the tomato rice with thinly sliced beef cooked quickly in a hot skillet. Garlic beef or Vietnamese-style shaking beef makes an especially flavorful accompaniment.

Spicy Tomato Rice

I add sliced fresh chile, chile flakes, or a little chile sauce when I want some heat. I usually add spicy ingredients gradually so they don’t overwhelm the tomato flavor.

Vegetarian Tomato Rice

I leave out the fish sauce and use additional soy sauce or a vegetarian seasoning sauce instead. I can serve the rice with tofu, mushrooms, or sautéed vegetables for a meatless meal.

Storage/Reheating

I cool leftover Vietnamese Tomato Rice promptly and transfer it to an airtight container. I refrigerate it and use it within 3–4 days.

For reheating, I prefer placing the rice in a skillet with a small splash of water or a little oil. I stir it over medium heat until it’s steaming hot throughout.

I can also microwave individual portions. I loosely cover the rice, add a tiny splash of water if it seems dry, and heat it until thoroughly hot, stirring partway through.

For longer storage, I freeze cooled portions in freezer-safe containers for up to 1–2 months for the best texture. I thaw the rice in the refrigerator before reheating whenever possible.

FAQs

What kind of rice should I use for Vietnamese Tomato Rice?

I prefer jasmine rice because its fragrant flavor and long grains work especially well in this dish. I get the best fried-rice texture when the cooked rice has been chilled before I add it to the skillet.

Can I use freshly cooked rice?

Yes, but I let freshly cooked rice cool and release some of its steam first. If I have time, I spread it on a tray so it cools more quickly. Drier rice is easier for me to stir-fry without making it soft or sticky.

Why do I cook the tomato paste before adding the rice?

I cook the tomato paste briefly in the oil and butter to deepen its flavor and remove some of its raw taste. This also helps distribute the tomato mixture more evenly throughout my rice.

Can I make Vietnamese Tomato Rice without fish sauce?

Yes. I replace the fish sauce with additional soy sauce or a vegetarian seasoning sauce. I taste the rice before adding extra salt because these sauces can already contain plenty of sodium.

What should I serve with Vietnamese Tomato Rice?

I like serving it with grilled chicken, pork chops, beef, fried eggs, or tofu. I often add fresh cucumber, tomatoes, pickled vegetables, or a simple salad on the side to balance the savory rice.

Conclusion

Vietnamese Tomato Rice is one of my favorite ways to turn simple cooked jasmine rice into a colorful and flavorful side dish. I love how tomato paste, garlic, butter, and savory seasonings coat the grains while keeping the preparation quick and uncomplicated.

Vietnamese Tomato Rice

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Vietnamese Tomato Rice, also known as tomato red rice, transforms chilled jasmine rice with tomato paste, garlic, butter, and savory seasonings into a colorful and flavorful side dish. Serve it hot with grilled meat, fried eggs, tofu, or fresh vegetables for an easy Vietnamese-inspired meal.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10–12 minutes
• Total Time: 15–20 minutes
• Yield: 4 servings
• Category: Side Dish
• Method: Stir Fry
• Cuisine: Vietnamese
• Diet: Low Calorie

Ingredients

• 4 cups cooked jasmine rice, preferably chilled
• 2 tablespoons neutral cooking oil
• 2 tablespoons unsalted butter
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon granulated sugar
• 1/4 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 teaspoon fresh lime juice, optional
• Sliced cucumber for serving, optional
• Fresh cilantro for garnish, optional

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Instructions

1. Start with completely cooled jasmine rice and gently break apart any large clumps.
2. Heat the neutral oil and butter in a large skillet or wok over medium-high heat.
3. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant without letting it burn.
4. Add the tomato paste and cook for 1–2 minutes, stirring continuously, until combined with the oil and slightly deepened in color.
5. Add the chilled rice and toss thoroughly to coat it with the tomato mixture.
6. Stir-fry for 3–5 minutes, breaking apart remaining clumps and distributing the tomato paste evenly over the grains.
7. Add the fish sauce, soy sauce, sugar, and black pepper.
8. Continue tossing over medium-high heat for another 2–3 minutes, until the rice is evenly colored and thoroughly heated.
9. Taste and adjust the fish sauce, soy sauce, or sugar as desired.
10. Stir in the sliced green onions and optional lime juice just before removing the skillet from the heat.
11. Garnish with cilantro if desired and serve hot with cucumber slices and a preferred protein.

Notes

• Chilled, previously cooked jasmine rice gives the best texture because its grains are firmer and drier than freshly cooked rice.
• If using freshly cooked rice, spread it on a tray and allow excess steam to escape before stir-frying.
• Cooking the tomato paste in the oil and butter for 1–2 minutes deepens its flavor and helps it coat the rice evenly.
• For a quick meal, serve the rice with a fried or scrambled egg.
• Grilled chicken, pork, garlic beef, shaking beef, or tofu all pair well with the rice.
• For extra heat, add sliced fresh chile, chile flakes, or chile sauce to taste.
• For a vegetarian version, omit the fish sauce and replace it with additional soy sauce or vegetarian seasoning sauce.
• Refrigerate cooled leftovers in an airtight container for 3–4 days.
• Reheat in a skillet with a splash of water or oil until steaming hot, or microwave with a small splash of water and stir partway through.
• Freeze cooled portions in freezer-safe containers for up to 1–2 months for the best texture.

Nutrition

• Serving Size: 1/4 recipe
• Calories: 390 kcal
• Sugar: 4 g
• Sodium: 670 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 61 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 15 mg