How to make delicious and crispy Cambodian burnt rice

Prepare
20 Minutes Processing
30 Minutes For
2 – 3 people

Scrambled rice is a dish that is no longer strange to Vietnamese people when everyone has eaten it at least once in their life because of its deliciousness and crunchiness every time you chew that you can’t forget. Let’s go to the kitchen with Tnhelearning.edu.vn to cook this burnt rice dish from Cambodia.

See more: How to make delicious, crispy and spicy fried rice at home

Ingredients for Cambodian burnt rice

• 250g white rice
• 20g dried shrimp (dried shrimp)
• 20g pork rub
• 2 chicken eggs
• 300ml cooking oil
• Spices: Green onion, paprika, chili, sugar, salt, fish sauce, lemon

Good tip

You can replace the pork floss with dried chicken, dried pork, dried beef, … depending on your preferences.

These dried types can be purchased at commercial sites selling imported foods and food stores nationwide.

How to make Cambodian burnt rice dish

Step 1Make onion oil

First, the scallions you cut off the head, the leaves are finely chopped.

Heat the oil, pour the hot oil over the chopped scallions, then add 300g of sugar and a little salt and mix well.

Scallions have been added with hot oil

Step 2Cook and compress rice

You put 250g of rice in a pot, wash it clean and then pour 300ml of water in as you normally cook rice. After the rice is cooked, turn off the stove and stir the rice evenly. If you cook rice with a rice cooker, put the rice in a high-walled stainless steel pot to start compressing the rice . Or you can also use cold rice to make this part of burnt rice.

Use a spoon or patch to compress the rice around the side of the pot, then scoop out the excess rice . After the rice has cooled down, use a glove with a little oil to press the rice evenly into the wall of the pot and create a large space in the middle of the pot. Turn on the stove, keep the heat low, then rotate the pot around the pot until the rice is light yellow.

After the rice has been compressed evenly on the pot wall

Step 3Fry rice and add topping

After the rice has turned light yellow, turn off the heat and pour 300ml of boiled cooking oil into the compressed rice . Then, tilt the pot so that the cooking oil evenly contacts the rice on the wall of the pot.

Next, when the rice is golden, pour out the cooking oil, then beat 2 eggs with a little chili powder and pour it into the burnt rice . Coat the egg evenly on the surface of the cooked rice, then turn on the low heat again, then add dry curd, cotton wool, onions in the onion oil I have prepared.

The rice is burnt after being evenly spread with eggs on the surface

Step 4Make fish sauce to serve

You put 2 tablespoons of water, 1 tablespoon of sugar, 2 tablespoons of fish sauce, 1 tablespoon of minced chili and finally a little lemon.

Then stir the mixture until the sugar is dissolved and taste again to see if it suits your taste.

See more: How to make crispy, salty, and sweet fried rice from simple cold rice at home

Holy sweet and sour fish sauce cup

Finished product

Cambodian burnt rice is a dish that has been remembered recently because of its delicious taste and a strange but familiar name to Vietnamese people. Burnt rice when chewing has a crunchy sound in the mouth combined with dried shrimp, cotton rub with a cup of sweet and sour fish sauce that makes you unable to stop eating.

Delicious and crispy Cambodian burnt rice

Hopefully with Tnhelearning.edu.vn’s simple recipe, Cambodian burnt rice will be a great dish for your family. Try and feel this taste!

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