| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Seafood | Asian | Asian, Rice & grai | 1 | servings |
INGREDIENTS
| 2 | bn | Scallions |
| 3 | lg | Carrots |
| 2 | c | Fresh bean sprouts |
| 2 | lg | Eggs |
| 2 | tb | Asian fish sauce |
| 1 1/2 | tb | Rice vinegar |
| 2 | tb | Sugar |
| 5 | c | Chilled cooked rice |
| 2 1/2 | tb | Corn oil |
| 2 | tb | Garlic; minced |
| 1 | ts | Dried red pepper flakes |
| 1/4 | c | Cilantro and/or mint; chopped |
| 1/4 | c | Dry-roasted peanuts; chopped |
INSTRUCTIONS
FOR SEASONING LIQUID RICE Finely chop enough scallions to mesure 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 htrough. Stir seasoning liquid and add to the rice, tossing to coat evenly. Serve fried rice sprinkled with cilantro and/or mint and dry-roasted peanuts. Serves 4 as a main course. Take 5 shared by Karin Baumgardner, Issaquah, WA, USA [[email protected]] Recipe by: Gourmet - April 1998 - Nina Simonds Posted to EAT-LF Digest by [email protected] on Feb 15, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: If only you knew . . .”