FCA CENTRAL FLORIDA

VIETNAMESE FRIED RICE/COM CHIEN

From: Cooking the Vietnamese Way by Chi Nguyen
and Judy Monroe

Fried rice originated in China. This version, flavored with a fish sauce, is uniquely Vietnamese. It is a great way to use up leftovers, as just about any kind of meat or vegetable can be added to or substituted for the ham and peas.

Ingredients:

2 eggs
4 tablespoons vegetable oil
1/2 medium onion, chopped
1 carrot, chopped
1/2 cup fresh green peas or frozen peas,
 thawed
1 cup diced cooked ham
1/2 teaspoon pepper
1 teaspoon sugar
2 teaspoons fish sauce
1 teaspoon soy sauce
4 cups cold cooked rice

Method:

In a small bowl, beat eggs well. In a large skilled, heat 1 teaspoon oil over the medium heat for 1 minute. Add beaten eggs and cook quickly, scrambling them with a spoon.  Place eggs on a plate and set aside.
Clean skillet. Heat 3 tablespoons oil over medium heat for 1 minute. Add onions and cook uncovered for 2 minutes, stirring occasionally. Add carrots and peas, stir well, and cook 5 minutes, covered. Add ham, pepper, sugar, fish sauce, and soy sauce and stir well. Add rice, breaking apart any clumps. Mix well and cook uncovered 7 to 8 minutes or until heated through. Just before serving, add scrambled eggs and mix well. Serve hot. (Serves 4)