Serves 4–6

Chicken and rice, comfort foods the world over, are combined here in a great tasting entréee. Cabbage and snow peas give the dish a little crunch and the aromatic garlic, ginger, and onion embolden the flavor.

Far East Fried Rice

2 tablespoons fish sauce

1½ tablespoons rice vinegar

2 tablespoons sugar

2½ tablespoons vegetable oil

2 eggs, beaten

1 bunch green onions, trimmed and thinly sliced

2 tablespoons minced garlic

1 teaspoon dried red chili pepper flakes

2 large carrots, peeled and coarsely shredded

2 cups bean sprouts, trimmed if necessary

5 cups day-old long-grain white rice, clumps broken up

¼ cup chopped mint or cilantro leaves

¼ cup roasted peanuts, chopped

  1. Combine the fish sauce, rice vinegar, and sugar in a small bowl; set aside.
  2. In a wok or large skillet, heat the oil over medium-high heat. Add the eggs and stir-fry until scrambled.
  3. Add the green onions, garlic, and pepper flakes and continue to stir-fry for 15 seconds or until fragrant.
  4. Add the carrots and bean sprouts; stir-fry until the carrots begin to soften, about 2 minutes.
  5. Add the rice and cook for 2 to 3 minutes or until heated through.
  6. Stir in the fish sauce mixture and add the fried rice, tossing until evenly coated.
  7. To serve, garnish the rice with chopped mint, or cilantro, and chopped peanuts.