There are two ways to make com ca chua: cook rice first then stir fry with tomato or tomato paste or cook rice with tomato and chicken broth. In this post, I show you a stir fry style.
Stir frying cooked rice with tomato or tomato paste
Make 2 cups red rice
1 Tbs vegetable oil
2 Asian shallot, finely minced
1 garlic clove, finely minced
3 medium tomatoes, peeled, seeded and finely chopped or 2 Tbs tomato paste
1-3 tsp sugar
1/8 tsp salt
2 cups cooked rice
1 green onion, thinly sliced
Salt, pepper, soy sauce to taste
A few sprigs of cilantro for garnish (optional)
Pickled carrot and daikon (optional)
1. Remove stickers from the tomatoes skin. Cut an x at top of tomatoes. Dip tomato in boiling water about 10-30 second, the skin will separate and easy to peel. Remove from hot water. Put them in cool water. When it is cool enough to handle, remove the seeds and chop them into small pieces.
2. Heat oil in a medium skillet over medium high heat. Add shallot and garlic. Stir until fragrant. Add tomato and 1/8 tsp salt and 1 tsp sugar, stir and taste. If tomato is not too sweet, add more sugar or more salt to your taste bud. Turn the heat down to medium and stir a few more minutes to thicken tomato. If use tomato paste, hold salt and sugar to later step and just need to stir tomato paste a few times to warm it up. Add rice and stir until well incorporated. Stir in green onion, black pepper. Adjust seasoning with sugar, salt or soy sauce. Serve warm with ga roti/Vietnamese roasted chicken here or with shaking beef here.