Ingredients
2 bunches scallions
3 lg. carrots
2 cups fresh bean sprouts
2 lg. eggs
Seasoning Liquid
2 tbsp. fish sauce
1 1/2 tbsp. rice vinegar
2 tbsp. sugar
Rice
5 cups chilled cooked rice
2 1/2 tbsp. corn oil
2 tbsp. garlic; minced
1 tsp dried red pepper flakes
1/4 cup cilantro and/or mint; -chopped
1/4 cup dry-roasted peanuts; chopped
2 bunches scallions
3 lg. carrots
2 cups fresh bean sprouts
2 lg. eggs
Seasoning Liquid
2 tbsp. fish sauce
1 1/2 tbsp. rice vinegar
2 tbsp. sugar
Rice
5 cups chilled cooked rice
2 1/2 tbsp. corn oil
2 tbsp. garlic; minced
1 tsp dried red pepper flakes
1/4 cup cilantro and/or mint; -chopped
1/4 cup dry-roasted peanuts; chopped
Preparation
Preparation:
Finely chop enough scallions to mesure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends if desired. In a small bowl lightly beat eggs.
In a small bowl stir together seasoning liquid ingredients.
Spread rice in a shallow baking pan and separate grains with a fork.
In a deep 12-inch heavy non-stick skillet, heat oil over moderately high heat until hot but not smoking, and stir-fry eggs until scrambled, about 30 seconds. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant. Add carrots and bean sprouts and stir-fry until carrots begin to soften about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to the rice, tossing to coatevenly.
Serve fried rice sprinkled with cilantro and/or mint and dry-roasted peanuts.
Serves 4 as a main course.
