VIETNAMESE STYLE FRIED RICE
A vegetarian dish, filled with complex flavors of Vietnamese cooking. Bean sprouts are added at the end to give it some great texture.
1 TB vegetable oil, divided 1 large egg+1 large egg white, beaten 3 cloves garlic, chopped ½ c. green onion, white parts only, chopped 1 medium onion, chopped ½ large red bell pepper, seeded, finely chopped 1 large carrot, peeled, grated 1 Thai bird chile pepper, sliced pinch red pepper flakes 2 TB Aloha shoyu 1 TB each patis (fish sauce), rice wine vinegar, Thai chili garlic paste 4 c. cooked jasmine rice, air dried or refrigerated 1 ½ c. bean sprouts ¼ c. green onion, green parts only, chopped ¼ c. cilantro, chopped ¼ c. peanuts, chopped
In a wok over medium heat, scramble eggs in a teaspoon of oil. Remove from wok; reserve. Into wok, stir fry garlic, onions, bell pepper, carrot and chile pepper in remaining oil. Add pepper flakes, soy sauce, patis, vinegar and chili garlic paste. Add rice and eggs; heat through. Remove from heat. Stir in bean sprouts, green onion, cilantro and peanuts. Variation: Add ground pork or fishcake. Substitute scrambled soft tofu for eggs.