ovo-lacto or vegan! Vietnamese Fried Rice

[Guest guest]

Vietnamese Fried Rice

~~~~~~~~~~~~~~~~~~~~~~~

 

Serving size: 4, generously.

 

2 cups uncooked rice

4 cups water

1/4 cup soy sauce

1 tablespoon sugar

1 teaspoon hot red pepper sauce, or to taste

3 large eggs

5 tablespoons oil, divided

1 bunch green onions, trimmed and chopped

4 garlic cloves, minced

2 cups shredded red cabbage

2 carrots, peeled and chopped

Cilantro, fresh or dried, to taste

 

 

1) Bring water to a boil, and add rice, stirring once; leave covered on

low heat to cook for 18 minutes or until the water is absorbed and

the rice is tender. Set aside.

2) Combine soy sauce, sugar and red pepper sauce in a small bowl.

3) Beat eggs in another bowl.

4) Heat 2 tablespoons of oil in a skillet and add half of the chopped

green onions along with the eggs, and cook, scrambling the eggs

until they are set and fully-cooked.

5) Transfer skillet mixture to a large platter or heat-proof bowl, and

set aside.

6) Add 2 tablespoons oil to the skillet again, and add remaining green

onions with the garlic, and cook, stirring for 30 seconds.

7) Add cabbage and carrots to the garlic mixture in the skillet, and

cook, stirring for 2 minutes, then transfer to the platter/bowl

where the eggs are.

8) Add the remaining 1 tablespoon oil to the skillet, and add the rice

plus the soy sauce mixture from step #3. Stir to coat!

 

Toss eggs, vegetables and rice together, and serve topped with cilantro, if

desired.