Vietnamese Fried Rice

Directions

1. 1
   Finely chop enough scallions to measure about 2 cups and coarsely shred enough carrots to measure about 2 cups.
2. 2
   Rinse bean sprouts and trim stringy root ends if desired.
3. 3
   In a small bowl lightly beat eggs.
4. 4
   In a small bowl stir together seasoning liquid ingredients.
5. 5
   Spread rice in a shallow baking pan and separate grains with a fork.
6. 6
   In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry eggs until scrambled, about 30 seconds.
7. 7
   Add scallions, garlic, and red pepper flakes and stir-fry about 15 seconds, or until fragrant.
8. 8
   Add carrots and bean sprouts and stir-fry until carrots begin to soften, about 1 minute.
9. 9
   Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.
10. 10
    Stir seasoning liquid and add to fried rice, tossing to coat evenly.
11. 11
    Serve fried rice sprinkled with cilantro or mint and dry-roasted peanuts.