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
- 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.
- 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.
