Vietnamese Fried Rice

Perhaps you tried the Vietnamese Spring Rolls recipe on Friday. If you did, I hope you enjoyed the zippy, fresh taste of the cilantro or mint combined with the flavorful, healthy veggies. Hopefully, preparing and eating them provided an opportunity for you to relate to the people of Vietnam in thought and prayer.

Vietnam is one of the countries Catholic Relief Services is featuring this year through its Operation Rice Bowl program. Here’s another recipe from the ORB recipe archives. Fried rice is a staple meal in Asian countries — nutritious and easy. Consider giving this meatless, tasty recipe a try during Lent this year, as well. CJK

Vietnamese Fried Rice

(Operation Rice Bowl)

1 cup rice, uncooked (or 3 cups cooked rice)

1-3 tbsp. oil

1 large onion, chopped

3 cloves garlic, finely chopped

1 1/2 tbsp. soy sauce

1/3 cup peas, cooked

1/3 cup carrots, cooked

1/3 cup shredded cabbage*

2 eggs, beaten**

Cook rice according to instructions.

Heat oil in a frying pan or wok over medium heat. Sauté onion and garlic in oil until soft. Add cooked rice and soy sauce and stir-fry for about 5 minutes. Add peas, carrots and cabbage and stir well. Add eggs and stir carefully until the eggs are cooked through. Add salt and pepper to taste. Serve hot.

Yield: 4 servings

A note from Carol: This is a good basic recipe for fried rice. Any vegetables you have on hand could be added to this elementary dish. *As I mentioned in the spring roll recipe last week, you could substitute coleslaw mix for the cabbage and carrots if you already have it on hand or want to save a little time in the “chopping arena.”

**Another way to add the beaten eggs would be to cook them (like a pancake) first. Cool and then slice in short, thin strips to add to the fried rice at the end.