Advertisement
                           

You Might Like: More rice side dish recipes

  1. Spiced Lamb with Corn and Rice Pilaf
  2. Shrimp over Coconut Rice
  3. Brown Rice

You Might Also Like: More hot appetizer recipes

  1. Onion Rings
  2. Okra Poppers
  3. Cheese-and-Onion Jam Toasts

Fried Rice

February 2008

Fried Rice

Levi Brown enlarge

By: Ann Le
From: On Hand » Part of this menu: On Hand: Vietnamese »
Look for lemongrass stalks among the exotic fare in the produce section; you can also find them at an Asian market.

people tried this recipe.


  • 4 Servings
  • Prep 20 min
  • Cook 20 min

Ingredients:

  • 6 cups cooked white rice, at room temperature
  • 4 large eggs
  • 1/4 cup fish sauce
  • 1 stalk lemongrass, finely chopped
  • 1 teaspoon chili paste
  • 1 teaspoon pepper
  • 1/4 cup vegetable oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, finely chopped
  • One 10-ounce bag frozen peas and carrots, thawed
  • 1/4 cup cilantro leaves, chopped

Get ahead
Cook the white rice the day before.

Directions:

  1. In a large bowl, fluff the rice with a fork. Add the eggs and stir until just combined.

  2. In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper. Stir into the rice mixture.

  3. In a large, heavy skillet, heat the oil over medium-high heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the peas and carrots and cook until heated through, about 3 minutes. Add the rice mixture and cook, stirring occasionally, until browned, 10 to 12 minutes. Stir in the cilantro.
;