• Prep Time:
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  • Serves: 1 servings

Vietnamese Fried Rice

  • Recipe Submitted by on

Category: Asian

 Ingredients List

  • 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;
1/4 c Dry-roasted peanuts; chopped

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

Serves 4 as a main course.

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