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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 bunches scallions |
3 large carrots |
2 cups fresh bean sprouts |
2 large eggs |
2 tablespoons asian fish sauce |
1 1/2 tablespoons rice vinegar |
2 tablespoons sugar |
5 cups chilled chinese-style white rice |
2 1/2 tablespoons corn or safflower oil |
2 tablespoons minced garlic |
1 teaspoon dried hot red pepper flakes |
1/4 cup chopped fresh cilantro or mint leaves |
1/4 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 if desired. In a small bowl lightly beat eggs.
2. Make seasoning liquid: In a small bowl stir together seasoning liquid ingredients.
3. Spread rice in a shallow baking pan and separate grains with a fork.
4. 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 fried rice, tossing to coat evenly.
5. Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.
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