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A vegetarian dish, filled with complex flavors of Vietnamese cooking. Bean sprouts are added at the end to give it some great texture.

Posted By: Deirdre K Todd
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Prep Time: 25 minutes | Cook Time: 15 minutes | Ready In: 40 minutes
Ingredients: Print   Add to cart
US Metric

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


Order Feng Shui Fried Rice Cookbook

Feng Shui Fried Rice Cookbook

Cooking Process:

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.

how to serve:
Serves 2-3.