Vietnamese Tomato Fried Rice (Cơm Đỏ) Stuffed Peppers

By Director – Josh Ball · Last updated Friday, 27 October 2023 · 3 min read

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.

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Prep Time 2

Cook Time 45

Course Main Course

Cuisine Vietnamese

Servings 2 people

Ingredients

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

Instructions

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.