VIETNAMESE FRIED RICE

Vietnamese Fried Rice image

Yield Serves 4 as a main course

Number Of Ingredients 14

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2 bunches scallions
3 large carrots
2 cups fresh bean sprouts
2 large eggs
For seasoning liquid
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

Steps:

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.
Make seasoning liquid:
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 fried rice, tossing to coat evenly.
Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.