*  Exported from  MasterCook  *

                          Vietnamese Fried Rice

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Asian                            Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.

      Serves 4 as a main course.


      Gourmet
      April 1998




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Nancy