Cơm Đỏ (Vietnamese Tomato Rice)

Ingredients

• 320 g (2 US cups)cooked jasmine rice
• 120 ml (½ US cup)tomato paste
• 4 clovesgarlic, finely chopped
• 60 ml (4 tbsp)cooking oil
• 30 ml (2 tbsp)chicken bouillon powder, or to taste

Instructions

1. 1

   Heat the wok

   Heat a wok over high heat, then pour in the oil.

2. 2

   Cook garlic and tomato

   Reduce the heat to medium and brown the garlic for 20 seconds, or just until fragrant. Add the tomato paste and stir for another 20 seconds.

3. 3

   Stir-fry the rice

   Turn the heat back up to high. Add the cooked rice and chicken bouillon powder, then stir until evenly combined. Cook for a further 5 minutes, or until the rice reaches your preferred dryness.

4. 4

   Serve the rice

   Serve immediately on its own or with your favourite side dishes.

What is Cơm Đỏ?

Cơm Đỏ translates as “red rice” and is a Vietnamese-style tomato rice dish. This quick version gets its colour and savoury tang from tomato paste stirred through cooked jasmine rice.

Cooked rice keeps the preparation short, while garlic and chicken bouillon add a savoury base. A hot wok helps coat the grains evenly and lets you choose how dry the finished rice should be.

Nutrition and macros by portion

The nutrition label shows one serving as written: 91 calories, 1g protein, 1g carbs, 10g fat.

The jasmine rice provides most of the carbohydrates, while the cooking oil supplies most of the fat; the chicken bouillon contributes some protein and sodium. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

The ingredients that matter

Jasmine rice: use rice that has already been cooked, as the method is designed to warm and season the grains rather than cook them from raw.

Tomato paste: its concentrated flavour and colour spread through the rice quickly, so stir it with the garlic before adding the grains.

Bouillon powder: this seasons the dish as well as adding savouriness. The recipe gives an amount of 2 tablespoons, but you can adjust it to taste.

Building the flavour

Garlic first: briefly brown it over medium heat until fragrant, rather than letting it darken too much. Stir in the tomato paste for 20 seconds to combine the two flavours before adding the rice.

Oil: heat it in the wok before adding anything else. Once the rice goes in, keep it moving so the paste and seasoning are distributed across the grains.

Getting the texture right

Rice grains: break up any clumps as you stir so the tomato mixture reaches more than just the outside of the pile.

Dryness: cook for the stated 5 minutes, then check the texture. Continue only as needed to reach your preferred dryness, stirring as you go.

Timing and heat

Keep the garlic-and-tomato stage short: the recipe allows 20 seconds for each, so have the rice and bouillon ready beside the wok.

Use medium heat for browning the garlic, then return to high heat for the rice. This sequence follows the method and helps you move quickly through the stir-fry.

What to serve with it

Serve the rice hot alongside your favourite dishes. Its tomato-and-garlic flavour works as a simple accompaniment to a meal, while the rice can also be served on its own as directed.

Recipe notes & tips

• Have the cooked rice, tomato paste and bouillon ready before heating the wok.
• Finely chop the garlic so it cooks quickly and mixes evenly through the rice.
• Stir the tomato paste into the garlic before adding the rice.
• Break apart any rice clumps as you stir-fry.
• Taste before adding extra bouillon, as the powder seasons the whole dish.

Variations

• Adjust the seasoning: use less or more chicken bouillon powder to suit your taste.
• Change the oil: use a cooking oil you prefer, keeping the stated quantity for the same method.
• Add a side: serve with your favourite dishes for a fuller meal.
• Set the texture: cook for longer than 5 minutes if you prefer drier rice, checking as you go.

Common mistakes to avoid

• Burning the garlic: lower the heat to medium and stop once it is fragrant.
• Adding rice too soon: stir the tomato paste with the garlic for 20 seconds first.
• Uneven seasoning: keep stirring until the grains are coated with the tomato mixture and bouillon.
• Leaving clumps intact: break them apart as you stir so the seasoning distributes evenly.
• Overcooking the rice: check its dryness after 5 minutes and stop when it reaches your preference.

How to store

Refrigerate leftover rice promptly in a covered container and use within 3–4 days. Reheat until steaming hot, stirring so it heats evenly; avoid reheating it more than once.

Frequently asked questions