“Mouthwatering Cambodian Brunch: Khmer-Style Fried Rice with Smoky Grilled Veggies”
This Cambodian brunch dish combines aromatic Khmer fried rice with smoky grilled vegetables for a taste sensation that will transport you to the rich flavors of Cambodia. Easy to make and suitable for a standard diet, this recipe is perfect for those looking for an elegant, photorealistic, Flux/ComfyUI compatible dish that offers mouthfeel, aroma, and plating appeal.
Allergens
Eggs, soybeans (soy sauce)
Ingredients
- 2 cups Jasmine rice, cooked and cooled
- 4 large eggs, beaten
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh cilantro, finely chopped
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 1 tsp sugar
- Salt and pepper, to taste
- 2 bell peppers, sliced
- 2 zucchinis, sliced
- 1 large red onion, sliced
Instructions
- In a large pan over medium heat, cook the eggs until just set. Remove from pan and let cool.
- In the same pan, add vegetable oil and stir fry bell peppers, zucchinis, and red onions until tender and slightly charred. Season with salt and pepper to taste. Set aside.
- In a large bowl, combine cooked rice, eggs, green onions, cilantro, soy sauce, fish sauce, sugar, salt, and pepper. Mix well.
- Add the grilled vegetables to the rice mixture and mix gently. Adjust seasoning if necessary.
- Serve immediately, garnishing with additional green onions and cilantro if desired.
Chef’s Insight
To achieve the perfect texture for the fried rice, make sure the rice is cooled before mixing with the other ingredients. This allows it to absorb flavors better.
Notes
Adjust the amount of soy sauce and fish sauce according to taste preferences.