Our Favorite Fried Rice
1.5 cups dry white or brown rice
2 tablespoons peanut oil
1 -2 cippollini, chopped
1/4 teaspoon red pepper flakes
1/2 cup carrots, chopped
1 tablespoon butter
1.5 tablespoons soy sauce
1 tablespoon plum vinegar or rice vinegar
fish sauce (optional)
1 - 2 heads bok choi, chopped
1 1/2 cups chopped spinach
1/4 cup roasted peanuts (optional)
1In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
2 Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add cippollini onion and pepper flakes, to taste. Cook until onions soften, stirring occasionally.
3 Next add carrots. Cook until carrots soften.
4 Increase heat to medium-high and stir in cooked rice butter, vinegar and soy sauce (and fish sauce). Stir-fry for a few minutes minute.
5 Add spinach and bok choi, cook 1 minute more.
6 Crack eggs and mix into rice mixture until cooked. Remove from heat.
7 Garnish with peanuts, if desired.