Ingredients with Measurements:
- 2 cups cooked white rice
- 2 tablespoons vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup frozen peas and carrots
- 2 tablespoons fish sauce (nuoc mam)
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 2 green onions, thinly sliced
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 2-3 minutes.
3. Add the frozen peas and carrots to the skillet and cook for another 2-3 minutes, or until the vegetables are heated through.
4. Add the cooked white rice to the skillet and stir to combine with the vegetables.
5. Pour the fish sauce and soy sauce over the rice and stir to evenly distribute the sauces.
6. Season the rice with black pepper and stir to combine.
7. Push the rice mixture to one side of the skillet and pour the beaten eggs onto the other side.
8. Scramble the eggs until cooked through, then stir them into the rice mixture.
9. Add the sliced green onions to the skillet and stir to combine.
10. Cook for another 2-3 minutes, or until the rice is heated through and the green onions are wilted.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 9g
- Carbohydrates: 33g
- Protein: 7g
Substitutions for ingredients:
- Can substitute brown rice for white rice
- Can substitute other vegetables, such as bell peppers or broccoli, for the peas and carrots
- Can substitute oyster sauce for fish sauce
Variations:
- Add cooked shrimp or chicken to the rice mixture for added protein
- Use leftover cooked rice from a previous meal for a quick and easy dinner option
Tips and Tricks:
- Use day-old rice for best results, as it will be less sticky and easier to stir-fry
- Make sure to scramble the eggs separately before adding them to the rice mixture, to ensure even cooking
- Adjust the amount of fish sauce and soy sauce to taste
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating Instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation Ideas:
- Serve in individual bowls or on a large platter, garnished with additional sliced green onions or chopped cilantro
Garnishes:
- Sliced green onions
- Chopped cilantro
Pairings:
- Serve with a side of steamed vegetables, such as broccoli or bok choy
- Pair with a light salad or soup for a complete meal
Suggested Side Dishes:
- Steamed vegetables
- Light salad
- Soup
Troubleshooting Advice:
- If the rice is too sticky, add a splash of water or chicken broth to the skillet to help loosen it up
Food Safety Advice:
- Make sure to cook the rice to a safe internal temperature of 165°F to prevent foodborne illness
Food History:
- Nuoc mam is a traditional Vietnamese fish sauce made from fermented fish and salt, and is a staple ingredient in many Vietnamese dishes
Flavor Profiles:
- Salty, savory, umami
Serving Suggestions:
- Serve as a main dish for a quick and easy weeknight dinner
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Region: Vietnamese