Vietnamese Fried Rice

Name: Vietnamese Fried Rice
Ingredients: 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

AuthorJulie

Yields1 Serving

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

Seasoning

2 Tbsp. sugar

2 Tbsp. fish sauce

2 Tbsp. rice vinegar

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

In 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.

Pour 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.

Ingredients