Quick and Easy: Indochine Fried Rice

Chicago Tribune

The tricks to great fried rice are high heat and cold leftover rice.

• 3 eggs
• 1/4 teaspoon five-spice powder
• 1 bunch green onions, trimmed, chopped
• 3 tablespoons peanut oil
• 1/3 cup kecap manis or 1/3 cup dark Chinese soy sauce plus 1 tablespoon sugar
• 2 teaspoons fish sauce
• 1/2 teaspoon crushed red pepper flakes
• 2 carrots, halved lengthwise, thinly sliced
• 4 cloves garlic, minced
• 3 cups cooked, cooled long-grain rice
• 1 cup cooked pork or chicken, optional
• 1 lime, cut into eighths

Whisk eggs with five-spice powder, and 1/4 cup green onions. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat; cook eggs just until set. Cut into strips.

Combine kecap manis with fish sauce and crushed pepper in small bowl; set aside.

Heat about 2 teaspoons of oil in same skillet over high heat. Add carrots; cook, stirring, until they start to soften. Stir in remaining green onions; cook, stirring, until they brown at edges. Remove from skillet; set aside.

Return skillet to high heat; add remaining 2 tablespoons of the oil. Add garlic; cook, stirring, until fragrant, about 30 seconds. Stir in rice; cook until rice is uniformly coated with oil and starting to brown, 2-3 minutes. Stir in reserved vegetables, optional meat and sauce mixture. Spoon onto serving plates or bowls. Top each portion with egg strips and 2 lime sections.