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    Home » Rice » Cơm Đỏ (Vietnamese Tomato Rice)

    Published: Oct 1, 2020 · Last Modified: May 26, 2021 by Jeannette ·

    Cơm Đỏ (Vietnamese Tomato Rice)

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    Cơm Đỏ on a plate with a metal spoon scooping it
    Cơm Đỏ on a plate with Shaking Beef, a fried egg and cucumber and tomato slices
    Cơm Đỏ on a plate with a wooden spoon scooping it
    Cơm Đỏ on a plate with a metal spoon scooping it over a plate with tomato rice, fried egg, beef cibes and cucumber and tomato slices
    Cơm Đỏ on a plate with a metal spoon scooping it
    Cơm Đỏ on a plate with a wooden spoon scooping it
    Cơm Đỏ on a plate with Shaking Beef, a fried egg and cucumber and tomato slices
    Cơm Đỏ on a plate with a wooden spoon scooping it
    Cơm Đỏ on a plate with Shaking Beef, a fried egg and cucumber and tomato slices

    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

    Which grains do I use?

    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.

    Why is my Cơm Đỏ mushy?

    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!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Cơm Đỏ on a plate with a wooden spoon scooping it

    Cơm Đỏ (Vietnamese Tomato Rice)

    Take your meals to a whole new level with Cơm Đỏ in just 4 STEPS! With only 5 ingredients, it's the quickest rice you'll ever make!
    5 from 9 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Rice Cooking Time: 30 minutes
    Servings: 6
    Calories: 91kcal
    Author: Jeannette

    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.

    Nutrition

    Calories: 91kcal | Carbohydrates: 1g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 399mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    Reader Interactions

    Comments

    1. Sue says

      October 02, 2020 at 10:03 pm

      5 stars
      This looks so easy and tasty. I can’t wait to give it a try!

      Reply
      • Jeannette says

        October 04, 2020 at 1:44 pm

        I hope you enjoy it, Sue! 😀

        Reply
    2. Toni Dash says

      October 02, 2020 at 10:39 pm

      5 stars
      This is really tasty!! Love how easy it is to make!

      Reply
      • Jeannette says

        October 04, 2020 at 1:44 pm

        That’s wonderful to hear, Toni! Thanks!

        Reply
    3. Jess says

      October 02, 2020 at 11:01 pm

      5 stars
      This is such an easy and tasty side dish! Love it.

      Reply
      • Jeannette says

        October 04, 2020 at 1:44 pm

        Thanks, Jess!

        Reply
    4. Beth Sachs says

      October 02, 2020 at 11:24 pm

      5 stars
      Such an easy and flavourful side dish. We had this with prawns.

      Reply
      • Jeannette says

        October 04, 2020 at 1:44 pm

        What a great idea, Beth!

        Reply
    5. Beth says

      October 02, 2020 at 11:47 pm

      5 stars
      This looks so tasty and yummy! My husband is going to love this recipe! Can’t wait to make this recipe!

      Reply
      • Jeannette says

        October 04, 2020 at 1:45 pm

        I hope your husband enjoys it as much as we do! 😀

        Reply
    6. Steve says

      May 26, 2021 at 10:51 am

      When do you add the bouillon powder?

      Reply
      • Jeannette says

        May 26, 2021 at 5:01 pm

        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!

        Reply
    7. Katrina says

      August 30, 2022 at 7:57 pm

      5 stars
      So easy and so delicious. Thank you for sharing this recipe. I will be making this on a regular basis.

      Reply
      • Jeannette says

        January 07, 2023 at 8:20 pm

        Hi, Katrina! So glad it worked out well for you. You’re most welcome and enjoy it with your future meals!

        Reply
    8. Gina says

      January 29, 2023 at 5:07 am

      Does the recipe call for 2 cups of cooked rice? Or 2 cups of rice, that you then cook?

      Reply
      • Jeannette says

        January 29, 2023 at 9:44 am

        Hi, Gina! In the recipe card it’ll outline it as cooked rice 🙂

        Reply

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