Fried Rice / Com chien
Fried rice originated in China.This version, flavored with fish sauce, is uniquely Vietnamese. It is a great way to use up leftovers, since just about any kind of meat or vegetable can be added
– 2 eggs
– 4 tbsp. vegetable oil
– ½ medium onion, chopped
– 1 carrot, chopped
– ½ c. fresh green peas or frozen peas, thawed
– ½ tsp. pepper
– 1 tsp. sugar
– 2 tsp. fish sauce
– 1 tsp. soy sauce
– 4 c. cold cooked rice
In a small bowl, beat eggs well.
In a large skillet, heat 1 tbsp. oil over medium heat for 1 minute. Add beaten eggs and cook quickly, scrambling them with a spoon. Place eggs on a plate and set aside.
In a clean skillet, heat 3 tbsp. oil over medium heat for 1 minute. Add onions and cook uncovered for 2 minutes, stirring occasionally. Add carrots and peas, stir well, and cook 5 minutes, covered.
Add pepper, sugar, fish sauce, and soy sauce and stir well.
Add rice, breaking apart any clumps. Mix well and cook uncovered 7 to 8 minutes, or until heated through.
Just before serving, add scrambled eggs and mix well. Serve hot.
Food: Fried Rice