Cơm rang dưa bò (Beef and Pickled Mustard Greens Fried Rice)

If using leftover rice, break up any large clumps. In a small bowl, whisk the eggs with a pinch of salt. Set aside.

In a small bowl, combine the sliced beef with 1 tablespoon of the fish sauce, ½ teaspoon of turmeric, the black pepper, and sugar. Toss well and let marinate for about 10 minutes while you continue prepping.

Squeeze the pickled mustard greens to remove excess liquid, then roughly chop them. Set aside. Thinly slice the yellow onion and separate the layers.

Heat a wok or large skillet over high heat. Add 1 tablespoon of oil. When shimmering, pour in the beaten eggs. Quickly stir-fry until they form a fluffy scramble, then remove them from the wok and set aside.

Add another 1 tablespoon of oil to the same wok. Wait for the smoke point shortly, then add the minced garlic and onion. Stir-fry until fragrant, about 30 seconds. Add the beef in a single layer, spreading it out. Let it sear for 2 minutes without mixing, then stir-fry until cooked through, about 2 more minutes. Remove the beef and onions from the wok with a slotted spoon, leaving any juices behind.

Add the remaining 1 tablespoon of oil to the wok. Heat until just smoking. Add the rice, spreading it into a thin layer. Let it sit undisturbed for a minute to let the grains toast slightly. Then toss the rice vigorously, ensuring every grain gets coated with oil. Continue stir-frying for about 2 minutes.

In a small bowl, mix the remaining 1 tablespoon of fish sauce, the soy sauce, and the remaining ½ teaspoon of turmeric. Pour this over the rice and toss well to distribute the color evenly. The rice should take on a golden hue.

Add the pickled mustard greens, cooked beef, and scrambled eggs. Toss and stir-fry for another 1-2 minutes, making sure everything is well combined and heated through. Taste and adjust with at soy sauce or a pinch of sugar if needed.

To unlock the magic, use rice that has been cooled completely, ideally in the refrigerator. The drier grains slide apart gracefully and get that coveted caramelized texture that is impossible to achieve with freshly cooked rice.