INGREDIENTS

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 [ksbaum@aol.com]
Recipe by: Gourmet - April 1998 - Nina Simonds
Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by
MM_Buster v2.0l.

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