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Vietnamese Fried Rice

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
 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.