Every rice-centred cuisine has a version of fried rice to use up leftover cooked rice. I created this red rice & herb cake inspired by the Vietnamese tomato rice, cơm đỏ, which Mark Jensen introduced me to. It’s a great way to not only use up excess steamed rice but also any sprigs of Asian herbs you have on hand, I love it with perilla, Vietnamese mint and Thai basil. Served with some slices of cucumber and lettuce leaves, it goes from being a side dish to a complete meal. Add some Vietnamese pickles on the side if you like (see video below). And since we’re in multi-cultural Australia, enjoy it with a glass of Roditis Natur from Greek winery Tetramythos, an easy-drinking white with a nice touch of acid to balance the butter.
Serves 4 as a side dish
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