Recipe

Vietnamese Fried Rice Recipe

	Tablescape / All my dishes 2 months ago The perfect opportunity for you to try Chinese white rice and fish sauce. This dish is wondefully blended. Prep:72040m Cook:165m Servings:68	Tablescape
	easy and flavorful

Does this look good? Yeah! / Nope

Fans

bakesalots

snowcat17

berry

mbeards2

fishtrippi

choclytcan

rottman

floridiang

momo_55gra

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

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.

Make Seasoning Liquid:

In a small bowl ,stir together seasoning liquid ingredients.

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.

Serve fried rice sprinked with cilantro or mint and dry roasted peanuts.

Serves 4 as a main dish or 6 to 8 as a side dish.

Chinese Rice:

2 3/4 cup long grain Chinese rice

4 cups water

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.

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.

With a fork, fluff rice and spread in a shallow baking pan. Cool rice completely.

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.

Makes about 10 cups.

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Comments

berry 2 months ago said:
I like it.... Thanks.

snowcat17 2 months ago said:
And last, but not least, FIVE FORKS, for this one!! I really hope that computer info helps! If not, I will eat liver for a week:( (YUCK!!!!) LOL

bakesalotsabo 2 months ago said:
This sounds so good, I love it. love it. love it!!!

momo_55grandma 1 month, 3 weeks ago said:
Ill have to leave ou fish sauce rest sounds Yummy thanks hig5

choclytcandy 1 month, 3 weeks ago said:
2 recipes in one. thanks for the post. ^5

floridiangourmet 1 month ago said:
Have you ever tried the fruit vinegars from the Asian store?

rottman 3 weeks, 3 days ago said:
Vietnamese is a favorite of mine - anything. Sounds nice, but I'm going to have to try it to make sure I understand the directions.

Thanks.

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