Name: Vietnamese Pork Meatball Banh Mi Fried Rice
Ingredients: 1 small daikon radish, peeled and cut into matchsticks; 1 large carrot, peeled and cut into matchsticks; 1 teaspoon kosher salt; 1 cup distilled white vinegar; 1 cup water; 1/3 cup granulated sugar; 1 stalk lemongrass, root end trimmed, outer leaves removed, finely sliced (white part only; about 2 Tbsp.); 2 cloves garlic; 2 green onions; 1 Tbsp. fish sauce; 1 Tbsp. sriracha; 1 Tbsp. kosher salt; 1 lb. ground pork; 1 Tbsp. vegetable oil; 5 green onions, ends trimmed, cut into 1” lengths; 4 cups cold cooked rice; 1 Tbsp. soy sauce; 1 Tbsp. fish sauce; 1 Tbsp. sriracha, plus more for serving; 1/2 cup chopped fresh cilantro

Fried rice with pickled carrots fresh herbs and sriracha.

Photo by Audrey Kelly

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, allow the rice to interact with the heat at the bottom of the pan—this will give it a nice, toasted texture.

Cooks' Note

Divide fried rice among plates and top with do chua (drained), cilantro, and sliced jalapeño.

Recipe notes

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How to Get Your Fried Rice Extra-Crispy (Meaning Extra-Delicious)
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Recipe notes

How to Get Your Fried Rice Extra-Crispy (Meaning Extra-Delicious)