Vietnamese Fried Rice

1. 1

   Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups.

2. 2

   Rinse bean sprouts and trim stringy root ends if desired.

3. 3

   In a small bowl lightly beat eggs.

4. 4

   In a small bowl stir together seasoning liquid ingredients.

5. 5

   Spread rice in a shallow baking pan and separate grains with a fork.

6. 6

   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.

7. 7

   Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant.

8. 8

   Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute.

9. 9

   Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.

10. 10

    Stir seasoning liquid and add to fried rice, tossing to coat evenly.

11. 11

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

* Per serving · 4 servings · Values may vary.