Vietnamese Fried Rice

Vietnamese Fried Rice

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October 20, 2009

This is a bit of a spinoff of one I found on Epicurious

  • Makes: Serves 4.


canola or mild olive oil, for cooking

5 cups cold long-grain rice

2 large eggs, lightly beaten with a fork

big pinch dried red chili flakes

1 small bunch of green onions, chopped

1-2 large carrots, coarsely grated

1-2 garlic cloves, crushed

2 cups bean sprouts (optional)

fresh cilantro and chopped salted peanuts, for garnish


2 Tbsp. sugar

2 Tbsp. fish sauce

2 Tbsp. rice vinegar


1In a small bowl stir together the sugar, fish sauce and vinegar.

2In a large, heavy skillet, heat a slick of oil over medium-high heat. Add the rice and cook for a few minutes, until heated through. Push over to one side and pour in the eggs; stir-fry until the eggs are scrambled, allowing them to cook without mixing them into the rice completely (so that you end up with detectable bits of egg); add the chili flakes, then the green onions, carrots and garlic; cook for a few more minutes.

3Pour over the fish sauce mixture, then add the bean sprouts and cook for a minute, tossing with tongs, just until heated through. Serve immediately, in shallow bowls topped with cilantro and peanuts.


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