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Fried Rice
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4 oz Pho Van's Lemongrass Sauce
2 tbsp vegetable oil
2 large eggs, lightly beaten with a pinch of kosher salt
4 scallions (white & green) thinly sliced
1 large clove garlic, minced
Pinch red chile flakes
3 cups cooked long grain rice
1 1/2 cup of raw meat, such as chicken (cubed), shrimp, pork (cubed), or ham
1/4 cup mined carrot
Salt and pepper to taste
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Heat 1 tablespoon of oil in a well-seasoned wok or a large non-stick skillet over medium-high heat. Swirl the wok to coat the entire pan. Pour in the eggs, swirl the pan so the egg forms a large think pancake (lift the edge of the egg to allow any uncooked egg to run to the center). As soon as the egg has set, turn it over for a minute and out of the pan onto cutting board. Cool, cut into small pieces.
Wipe out the pan with a paper towel and heat the reminding oil over high heat. Add meat, garlic, and carrot and stir-fry for a 1 minute. Add in the Pho Van's Lemongrass Sauce and continues to stir for two minutes, add in rice and chile flakes stir for about 5 minutes. then add in the scallions . Serve immediately.
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