For the people of Nha Trang, a charming coastal city in Vietnam, com chien muoi e – a fried rice dish with a unique spice called “muoi e” – is a well-loved specialty. Are you looking for ways to transform leftover rice into this mouth-watering delicacy? Let’s explore 3 amazing recipes for Nha Trang-style fried rice with muoi e spice that will tantalize your taste buds!
1. Fried Rice with Muoi E Spice
Preparation
5 minutes Cooking
15 minutes Serves
2 people
Ingredients
- 1 cup of leftover rice
- Muoi e leaves (also known as white cinnamon)
- Seasonings: salt, pepper, fish sauce
- 3 shallots
Ingredients for fried rice with muoi e
Tips:
– When selecting muoi e leaves, opt for fresh green leaves that are free from bruises or water damage. Choose stems with plenty of young leaves, as they contain more essential oils, infusing your dish with a delightful aroma.
– Avoid leaves that have been soaked in water, as they may be spoiled. Also, steer clear of overly young leaves, as they may not offer a robust flavor.
Cooking Instructions
Finely chop the shallots. Wash the muoi e leaves thoroughly (you can use salted water for extra cleanliness) and chop them finely as well.
Chopped shallots and muoi e leaves
Heat 3 tablespoons of cooking oil in a pan and add the chopped shallots. Fry until fragrant. Next, add the leftover rice and stir-fry until the rice turns a light golden color and becomes crispy.
Frying the shallots and rice
Add 3 teaspoons of seasoning sauce to the fried rice and continue stirring to ensure even distribution. Finally, toss in the chopped muoi e leaves and keep stirring for about 2-3 minutes until the rice is well-coated and has a captivating green hue.
Adding seasoning sauce and muoi e leaves
Final Result
The fried rice is ready! It has a delightful aroma and a mouth-watering appearance, with the rice grains turning a beautiful green color from the muoi e leaves.
Fried rice with muoi e spice
2. Fried Rice with Muoi E Spice and Oyster Mushrooms
Preparation
7 minutes Cooking
20 minutes Serves
2 – 3 people
Ingredients
- 1 cup of leftover rice
- Muoi e leaves (white cinnamon)
- Oyster mushrooms
- Seasoning sauce
Tips for Choosing Oyster Mushrooms:
Visual Inspection:
– Opt for mushrooms with sturdy stems and evenly colored caps. If the mushroom has opened, the gills underneath should be evenly spaced and dry.
– Avoid mushrooms longer than 15cm, as they tend to become hollow and less tasty.
– Fresh mushrooms have intact caps that are free from bruises or damage.
Color and Aroma:
– Oyster mushrooms are typically white. Avoid those with brown spots or slimy surfaces, as they may be spoiled.
– Fresh mushrooms emit a subtle almond-like fragrance without being overpowering.
Texture:
Choose mushrooms that feel dry to the touch, as they tend to have a longer shelf life compared to those that feel spongy.
Cooking Instructions
Finely chop the muoi e leaves and grind them into a paste using a mortar and pestle or food processor. Tear the oyster mushrooms into small, bite-sized pieces.
Chopped muoi e leaves and oyster mushrooms
In a pan, sauté the oyster mushrooms with 3 teaspoons of seasoning sauce for about 10 minutes, or until they become slightly dry and chewy.
Heat 2 tablespoons of cooking oil in a separate pan and add the muoi e paste. Add 2 teaspoons of seasoning sauce and stir-fry to your desired taste. Next, add the leftover rice and stir-fry for about 5-7 minutes, or until the rice absorbs the green color from the muoi e leaves. Finally, toss in the sautéed oyster mushrooms and continue cooking for another 2-3 minutes before turning off the heat.
Frying the rice with muoi e leaves
Final Result
The fried rice boasts a vibrant green color from the muoi e leaves. The oyster mushrooms add a soft, spongy texture and a delightful aroma. The combination of the slightly pungent muoi e and the sweet, chewy mushrooms creates a harmonious flavor profile.
Fried rice with muoi e spice and oyster mushrooms
3. Fried Rice with Muoi E Spice and Shrimp
Preparation
15 minutes Cooking
20 minutes Serves
2 – 3 people
Ingredients
- 1 cup of leftover rice
- 200g shrimp
- 3 sprigs of muoi e leaves
- 1 shallot
- Seasonings: salt, pepper, fish sauce, chili powder
Tip:
For optimal results, place the leftover rice in the freezer for at least an hour before cooking. This helps the rice grains become firmer and drier, ensuring they don’t clump together or become mushy during frying.
Tips for Choosing Fresh Shrimp:
– Fresh shrimp have slightly curved bodies and firm, taut flesh. Spoiled shrimp tend to curl into a circular shape.
– Opt for shrimp with intact shells, heads, and tails firmly attached to the body.
– Fresh shrimp should feel gritty when you rub your fingers against the shell, and they shouldn’t be slimy.
Ingredients for fried rice with muoi e and shrimp
Cooking Instructions
Tip for enhancing leftover rice
Chop the muoi e leaves and mix them with ½ teaspoon each of salt and MSG. Pound or grind until a paste forms. Peel and devein the shrimp, then rinse them thoroughly. Marinate the shrimp with the chopped shallot, ½ teaspoon of fish sauce, and ¼ teaspoon of chili powder.
Preparing the shrimp and muoi e leaves
Tips for Peeling and Deveining Shrimp:
– Use your hands to break off the shrimp’s head.
– Start peeling the shell from the underside of the shrimp, then work your way around the body. For the tail, grip it firmly and pull it out.
– To remove the vein, make a shallow slit along the back of the shrimp with a sharp knife. Use the tip of the knife or a wooden skewer to gently lift out the vein without breaking it.
Peeling and deveining shrimp
Heat 2 tablespoons of cooking oil in a pan. When the oil is hot, add the marinated shrimp and fry until they turn pink and are cooked through. Remove the shrimp from the pan and set aside.
Frying the shrimp
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