Vietnamese Fried Rice

This is very tasty and not as over-powering as some Fried Rice dishes I've tried. This serves 2 as a main on it's own, or 4 as a side dish. It's easy and tasty. You will need time to let the cooked rice cool in the fridge - minimum 4hrs, but it can be left overnight. Great vegetarian meal and low in fat.

Ingredients:

• 2 cups Jasmine rice
• 1/4 cup soy sauce
• 1 tablespoon caster sugar
• 1 tsp sesame oil
• 2 tsp peanut oil
• 3 garlic cloves, finely chopped
• 150g green beans, cut into thirds
• 400g tin corn spears, cut into thirds
• 1 carrot, peeled and finely chopped
• 1/2 cup water
• 2 eggs, lightly whisked
• 4 shallots, ends trimmed, thinly sliced
• Salt and pepper to taste

Method:

1. Cook the rice as per packet instructions then place the cooked rice in the fridge for minimum of 4hrs
2. Combine the soy sauce, sugar and sesame oil in a bowl and set aside for later
3. Heat peanut oil in a wok over high heat and cook for 3 minutes until aromatic
4. Add beans, carrots and corn spears, toss to combine and add water
5. Cook, stirring occasionally for 5 minutes or until vegetables are tender and the liquid has evaporated
6. Add the rice and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until heated through
7. Make a well in the centre and add the egg. Cook, stirring the egg for 30 seconds or until the egg starts to cook
8. Stir fry for 1 minute or until egg and rice mixture are combined
9. Add the soy sauce mixture and toss to combine
10. Season with salt and pepper, stir in shallots and serve immediately...D-E-L-icious  XD