Vietnamese Pork Dumplings with Fried Rice
Use any leftover rice and vegetables up in this delicious dumpling stir-fry.
Ingredients
- ½ pack of frozen Vietnamese Pork and Kaffir Lime Dumplings thaw in room temp for 30 mins
- Any veges you can find in fridge (chopped)
- 2 eggs
- ½ cup of leftover rice
- House of Dumplings Mum’s Sauce + Chili Oil
Instructions
Preparation
- Leave the dumplings out to thaw on the bench for half an hour.
- Prep the vegetables by chopping them finely. Whisk the eggs in a small bowl.
Cooking the stir-fry
- Heat a drizzle of oil in a large frying pan over a medium heat.
- Add vegetables and cook for around 4 minutes until onion is softened (if using).
- Once cooked, place vegetables in a separate bowl and set aside.
- Add a teaspoon more oil to the pan, keeping it at medium heat.
- Pour the whisked egg mixture into the pan and spread it out so it forms a 'pancake' shape. Sprinkle over some chilli flakes (optional) to add extra spice!
- Cook until the egg is cooked through, and then transfer onto a plate.
- Add another drizzle of oil to the pan, and then add the rice. Cook, stirring, until heated through.
- Add the vegetables and egg to the pan with the rice and mix together.
- Add a good drizzle of Mum's Sauce to the stirfry and season to taste.
- Serve up the stirfry on to plates.
Cooking the dumplings
- Add a drizzle of oil to the pan over medium-high heat.
- Place the dumplings on the pan and pan-fry for 2 minutes on each side.
- Serve the dumplings on top of the stir-fry. Top with extra Mum's Sauce and Chilli Oil (optional). Enjoy!