Take your weekday meals to a whole new level with Cơm Đỏ in just 4 steps! With only 5 ingredients, it’s the quickest Vietnamese Tomato Rice you’ll ever make. Enjoy fluffy grains coated in a rich savory zest tonight!
You haven’t had rice until you’ve tried this one
There’s no other fried rice that gets me more excited than Cơm Đỏ. And trust me when I say I’ve had my fair share of rice dishes!
This recipe is known as the other half of the most complete duo – its partner in crime, the ever popular Vietnamese Shaking Beef.
What I love most about this version is not just how it balances the beef cubes beyond imagination, but how its flavors stand so perfectly on their own. Honestly, I could INHALE a full plate of it without any side dishes!
Not saying that I’ve done it before…
You’ll know you have the best meal when only need 5 ingredients, just 15 minutes of your time and end up with gorgeously perfumed tomato rice that’s TERRIFIC with any side dish.
Every grain is coated in a lightly tangy sauce and keeps its firm texture, which is anything but mushy and gummy!
Why this recipe works
- Using Jasmine grains keeps the dish light, fluffy yet still firm to the bite.
- Tomato paste adds a gorgeous red color and incredibly deep flavor.
- Adding garlic gives the dish an aromatic kick that enhances the zest.
What you’ll need
About the grains
As for any fried rice, you’ll get the best results using day-old grains. This means any leftover cooked grains from the day before that has been sitting in the fridge. Otherwise, just cook a fresh batch the day before and leave it in the fridge overnight.
My Mum sometimes uses pasta as a substitute for rice! Spiral, shell and penne work best in this Cơm Đỏ recipe.
If you’d like a richer flavor, you can also swap the oil for butter. Just keep in mind that it burns much faster, so keep an eye on the heat. You can also add Maggi seasoning sauce for extra savoriness.
How to make this recipe
Heat up a wok to high heat and pour the oil in. Turn the heat back to medium and brown the garlic for 20 seconds or until just fragrant, then add the tomato paste in to stir for another 20 seconds.
Turn the heat back up to high and add the cooked grains and chicken bouillon powder in, then stir everything until well combined. Keep cooking for another 5 minutes or until it has reached your desired dryness.
Serve immediately as is with your favorite side dishes!
FAQs
For Cơm Đỏ, we typically like to use Jasmine grains which are longer and slightly fluffy when cooked. It tends to hold its shape and firmness well if the amount of water and heat are moderated.
It could be that the grains themselves were overcooked before being added to the wok or there was too much tomato paste or oil. I would suggest using a cooking utensil to occasionally press the grains against the wok or pan before stirring it. This will help to remove some of the moisture.
Tips for the best results
- Use day-old rice. If this isn’t available, cook the grains and let it sit in the freezer for an hour or two, mixing it every 30 minutes so the top doesn’t get too dry.
- Keep the wok hot. You want to fry the dish, not steam or boil it. Keeping the heat high will ensure a crispiness that can’t be achieved using a low or medium heat.
- Use good quality tomato paste. Since there are only a handful of ingredients in this recipe, you’ll want to use the best version of every ingredient.
More family friendly main meals!
- Vietnamese Sticky Rice (Xôi Mặn) – This is the perfect meal to make at home when you’re in a pinch. It also packs well in lunch boxes!
- Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯) – A classic Cantonese specialty, the simple flavors highlight the best of every ingredient.
- Hong Kong Style Baked Pork Chop Rice (焗豬扒飯) – Here is comfort food at its peak! Make a popular cafe menu item right in the comfort of your own home.
- Rice Cooker Chicken and Mushroom Rice – If a homey meal is what you’re after, look no further! You’ll find all the favorite Cantonese flavors in this one dish!
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Cơm Đỏ (Vietnamese Tomato Rice)
Ingredients
- 2 US cup Jasmine rice (cooked)
- 1/2 US cup tomato paste
- 4 cloves garlic (finely chopped)
- 4 tbsp cooking oil
- 2 tbsp chicken bouillon powder (or to taste)
Instructions
- Heat up a wok to high heat and pour the oil in.
- Turn the heat back to medium and brown the garlic for 20 seconds or until just fragrant, then add the tomato paste in to stir for another 20 seconds.
- Turn the heat back up to high and add the cooked grains and chicken bouillon powder in, then stir everything until well combined. Keep cooking for another 5 minutes or until it has reached your desired dryness.
- Serve immediately as is with your favorite side dishes!
Notes
- Use day-old rice. If this isn't available, cook the grains and let it sit in the freezer for an hour or two, mixing it every 30 minutes so the top doesn't get too dry.
- Keep the wok hot. You want to fry the dish, not steam or boil it. Keeping the heat high will ensure a crispiness that can't be achieved using a low or medium heat.
- Use good quality tomato paste. Since there are only a handful of ingredients in this recipe, you'll want to use the best version of every ingredient.
- My Mum sometimes uses pasta as a substitute for rice. Spiral, shell and penne work best in this Cơm Đỏ recipe.
- If you'd like a richer flavor, you can also swap the oil for butter. Just keep in mind that it burns much faster, so keep an eye on the heat.
- You can also add Maggi seasoning sauce for extra savoriness.
This looks so easy and tasty. I can’t wait to give it a try!
I hope you enjoy it, Sue! 😀
This is really tasty!! Love how easy it is to make!
That’s wonderful to hear, Toni! Thanks!
This is such an easy and tasty side dish! Love it.
Thanks, Jess!
Such an easy and flavourful side dish. We had this with prawns.
What a great idea, Beth!
This looks so tasty and yummy! My husband is going to love this recipe! Can’t wait to make this recipe!
I hope your husband enjoys it as much as we do! 😀
When do you add the bouillon powder?
Hi, Steve! You can add it in after you’ve added the rice. Stir it until well combined. I have updated the recipe to include it!
So easy and so delicious. Thank you for sharing this recipe. I will be making this on a regular basis.
Hi, Katrina! So glad it worked out well for you. You’re most welcome and enjoy it with your future meals!
Does the recipe call for 2 cups of cooked rice? Or 2 cups of rice, that you then cook?
Hi, Gina! In the recipe card it’ll outline it as cooked rice 🙂