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Prep Time: 0 Minutes Cook Time: 165 Minutes |
Ready In: 165 Minutes Servings: 68 |
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The perfect opportunity for you to try Chinese white rice and fish sauce. This dish is wondefully blended. Ingredients:
2 bunches scallions |
3 large carrots |
2 cups fresh bean sprouts |
2 large eggs |
for seasoning liquid |
3 tbs asian fish sauce (any oriental store carries this) |
1 1/2 tbs rice vinegar (no substitute) |
2 tbs sugar |
other |
5 cups chilled chinese white rice |
1 1/2 tbs corn or safflower oil |
2 tbs minced garlic |
1 tsp dried hot red pepper flakes |
1/4 cup chopped fresh cilantro or mint leaves |
1/2 cup chopped dry-roasted peanuts |
Directions:
1. Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups. Rinse bean sprouts and trim stringy root ends. In a small bowl, lightly beat eggs.
2. Make Seasoning Liquid:
3. In a small bowl ,stir together seasoning liquid ingredients.
4. In a deep 12 inch heavy nonstick skillet heat oil over moderately high heat until hot but not smoking and stir fry eggs until scrambled, abou 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 mnutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
5. Serve fried rice sprinked with cilantro or mint and dry roasted peanuts.
6. Serves 4 as a main dish or 6 to 8 as a side dish.
7. Chinese Rice:
8. 2 3/4 cup long grain Chinese rice
9. 4 cups water
10. Put rice in a 3 to 4 quart heavy saucpan and, using your fingers as a rake, rinse under cold running water. Drain rice in a colander.
11. In a pan, bring 4 cups of water to a boil with rice. Simmer rice, covered, over moderately low to low heat until steam holes appear on surface and water is absorbed, about 16 minutes.
12. With a fork, fluff rice and spread in a shallow baking pan. Cool rice completely.
13. Chill rice, covered with plastic wrap, at least 12 hours. Rice may be be made 2 days ahead and chilled in a sealable plastic bag.
14. Makes about 10 cups.
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