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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.

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

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

Find it online: https://thefamilycooking.com/vietnamese-tomato-rice/