Ingredients Jump to Instructions ↓

  1. 2 bunches scallions

  2. 3 lg. carrots

  3. 2 cups fresh bean sprouts

  4. 2 lg. eggs Seasoning Liquid

  5. 2 tbsp. fish sauce

  6. 1 1/2 tbsp. rice vinegar

  7. 2 tbsp. sugar Rice

  8. 5 cups chilled cooked rice

  9. 2 1/2 tbsp. corn oil

  10. 2 tbsp. garlic; minced

  11. 1 tsp dried red pepper flakes

  12. 1/4 cup cilantro and/or mint; -chopped

  13. 1/4 cup dry-roasted peanuts;

Instructions Jump to Ingredients ↑

  1. 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.


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