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.
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.