My Favorite Far East Fried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish uses fish sauce, rice vinegar and red pepper flakes to add a unique and wonderful taste to a common fried rice dish. You can easily add tofu, chicken, beef or seafood to this recipe. Ingredients:
2 tb fish sauce |
1 1/2 tb rice vinegar |
2 tb sugar |
2 1/2 tb olive oil |
2 eggs, beaten |
1 bunch green onions, trimmed and thinly sliced |
2 tb minced garlic |
1 tsp dried red chili pepper flakes |
2 large carrots, peeled and coarsely shredded |
2 cups bean sprouts, trimmed if necessary (or shredded zucchini) |
5 cups day-old jasmine rice, clumps broken up |
1/4 cup chopped mint or cilantro or basil (or all 3) |
Directions:
1. Combine the fish sauce, rice vinegar and sugar in a small bowl, set aside.
2. In a wok or large skillet, heat the oil over medium-high heat. Add the eggs and stir-fry until scrambled.
3. Add the green onions, garlic, and pepper flakes and continue to stir-fry for 15 seconds or until fragrant.
4. Add the carrots and bean sprouts (zucchini); stir-fry until the carrots begin to soften, about 2 minutes.
5. Add the rice and cook for 2-3 minutes or until heated through.
6. Stir in the fish sauce mixture and add the fried rice, tossing until evenly coated.
7. To serve, garnish the dish with the fresh herbs.
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