Vietnamese Fried Rice

• 2 bunches scallions
• 3 large carrots
• 2 cups fresh bean sprouts
• 2 large eggs
• 2 tablespoons Asian fish sauce
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons sugar
• 5 cups chilled Chinese-style white rice
• 2 1/2 tablespoons corn or safflower oil
• 2 tablespoons minced garlic
• 1 teaspoon dried hot red pepper flakes
• 1/4 cup chopped fresh cilantro or mint leaves
• 1/4 cup chopped dry-roasted peanuts

1. Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups.
2. Rinse bean sprouts and trim stringy root ends if desired.
3. In a small bowl lightly beat eggs.
4. In a small bowl stir together seasoning liquid ingredients.
5. Spread rice in a shallow baking pan and separate grains with a fork.
6. In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds.
7. Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant.
8. Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute.
9. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.
10. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
11. Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.

bunches scallions, carrots, fresh bean sprouts, eggs, fish sauce, rice vinegar, sugar, chilled chinese, corn, garlic, fresh cilantro, peanuts

Taken from www.epicurious.com/recipes/food/views/vietnamese-fried-rice-101077 (may not work)