Com Rang Dua Bo is at its best made with a pot of rice left over from the night before. The sourness of the pickled mustard greens lifts the whole plate. The trick is keeping the grains firm, because wet greens turn the pan soggy. The pickled greens have to be squeezed completely dry before they are cut.
The cold rice is loosened grain by grain before it goes into the pan, then fried over high heat for 5 to 7 minutes until firm. The beef is seared separately over high heat until just rare, lifted into a bowl and returned to the rice at the end.
This batch weighs about 942g, at roughly 128 calories per 100g.
Method
Break up 2 bowls of cold rice with a spoon or by hand so the grains separate, leaving no clumps.
Squeeze 200g pickled mustard greens dry, then cut into short bite sized pieces.
Rinse 150g beef tenderloin, pat dry, slice thinly and marinate with the fish sauce, a little pepper and the minced garlic for 10 minutes.
Wash 2 sprigs of spring onion and chop finely. Peel and mince the garlic, and mince half a chili if using.
Heat the pan, add 1 tablespoon cooking oil and fry the minced garlic until fragrant.
Add the beef and toss quickly over high heat until just rare, then tip it into a bowl and set aside.
Add a little more oil to the pan, stir fry the pickled greens for 2 to 3 minutes and season with 1/2 teaspoon kOBE Monk Fruit Blend and 1 tablespoon soy sauce.
Add the cold rice to the greens, stir constantly and fry over high heat for 5 to 7 minutes until the grains firm up and take on the flavor of the greens.
Return the beef to the pan and toss for another 1 to 2 minutes, adjust the seasoning, scatter over the spring onion, pepper and chili, then turn off the heat.
Tips
Cold rice is the only rice that fries up firm rather than going soggy.
The drier the pickled mustard greens are squeezed, the better, since any liquid left makes the whole pan clump.
Fry the pickled greens on their own first to cook off some of the sourness, so the pan does not taste sharp.
Sear the beef separately and only until rare, then add it last so the meat stays tender.
Fry over high heat and keep the rice moving, because low heat draws water out.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.