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nz pork dumplings free range meat house of dumplings

Vietnamese Pork Dumplings with Fried Rice

Use any leftover rice and vegetables up in this delicious dumpling stir-fry.
Prep Time 5 mins
Cook Time 10 mins
Servings 2

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!

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