Pho Fried Rice

A spoon scoops up fried rice with diced carrot and peas from a blue skillet

PC Vietnamese Pho Broth

Pho Fried Rice

Pho broth infuses the rice with savoury notes of ginger, onion and spices in this fun twist on the V...

Pho broth infuses the rice with savoury notes of ginger, onion and spices in this fun twist on the Vietnamese noodle soup. The key to making restaurant-style fried rice is cooking the rice ahead so it has time to cool and dry out in the fridge – this keeps it from getting soggy in the pan.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 60 mins
  • Serves: 4
  • Dish Type: Vietnamese
  • Season: Spring
  • Course: Side
  • Main Ingredient: Pho Broth
  • Amount Per Serving

    % Daily Value

  • Calories

    194 cal

  • Total Fat

    5 g

  • Saturated Fat

    1 g

  • Sodium

    448 mg

  • Total Carbohydrate

    33 g

  • Dietary Fiber

    2 g

  • Sugars

    3 g

  • Protein

    5 g

Pho Fried Rice

A spoon scoops up fried rice with diced carrot and peas from a blue skillet

PC Vietnamese Pho Broth

  • Amount Per Serving

    % Daily Value

  • Calories

    194 cal

  • Total Fat

    5 g

  • Saturated Fat

    1 g

  • Sodium

    448 mg

  • Total Carbohydrate

    33 g

  • Dietary Fiber

    2 g

  • Sugars

    3 g

  • Protein

    5 g

How to make

Ingredients

  • 1-3/4 cups (425 mL)

    PC®Pho Broth
  • 1 cup (250 mL)

    Long-grain white rice, rinsed
  • 2 tbsp (25 mL)

    Vegetable oil
  • 1

    Carrot, finely chopped
  • Half

    Onion, finely chopped
  • 2

    Cloves garlic, minced
  • 1/2 cup (125 mL)

    PC®Small Sweet Peas, frozen
  • 1

    Large egg, lightly beaten
  • 2

    Green onions, thinly sliced
  • 2 tbsp (25 mL)

    PC®Naturally Brewed Soy Sauce

How to make

  • Step 1

    Bring broth and rice to a boil in large saucepan. Reduce heat to low; cover and simmer until broth is absorbed, about 20 minutes. Remove from heat; let stand 10 minutes. Fluff with fork. Spread evenly on large baking sheet; cover loosely with plastic wrap. Refrigerate until rice is chilled and dry to the touch, about 1-1/2 hours.

  • Step 2

    Heat oil in large nonstick skillet or wok over medium heat. Add carrot, onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Increase heat to medium-high. Add frozen peas and rice; cook, stirring often, until heated through, 3 to 4 minutes.

  • Step 3

    Push rice mixture to edge of skillet to make well in centre. Add egg to well; cook, without stirring, 1 minute. Break up egg into small pieces with spoon; stir into rice mixture and cook, stirring often, 2 to 3 minutes.

  • Step 4

    Stir in green onions and soy sauce.

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