Vietnamese Fried Rice

Vietnamese Fried Rice

4 to 5 cups cooked long-grain white rice or 2 cups uncooked
4 cups water (if using uncooked rice)
3/4 teaspoon salt (if using uncooked rice)
1 tablespoon sugar
1 teaspoon hot red pepper sauce, or to taste
3 large eggs (or 6 egg whites)
Salt
5 tablespoons vegetable oil
1 bunch green onions, trimmed and chopped
4 garlic cloves, minced
2 cups shredded cabbage (any kind)
2 carrots, peeled and chopped
1/2 cup water or vegetable broth (if using leftover rice)
Fresh cilantro, minced

If you don't have leftover rice, bring water to a boil, adding 1/2
teaspoon salt. Add rice, stir once, then cover and reduce the heat to
low. Cook for about 18 minutes, or until water is absorbed and rice
in tender. Set aside. 

Combine soy sauce, sugar and red pepper sauce in a bowl. Beat eggs in another bowl with remaining 1/4 teaspoon salt. Heat a cast-iron skillet or wok over high heat for 2 minutes (if your skillet is nonstick or coated with enamel, heat it for only a few seconds). 

Add 2 tablespoons and half the chopped green onions.
Pour in eggs and cook, tipping the wok or skillet back and forth as
you stir intermittently, until they have set, about 2 minutes.
Transfer to a large platter and set aside. 

Add 2 tablespoons oil to the pan and add remaining green onions and garlic. Cook, stirring, for 30 seconds. Add cabbage and carrots and cook, stirring, for 2 minutes. Transfer to the platter with the eggs. 

Add remaining 1 tablespoon oil to the skillet and add rice. If you are using leftover rice, add water or vegetable broth-don't add water if rice is freshly cooked. Add soy sauce mixture and stir to coat. Toss eggs, vegetables and rice together and serve, topped with cilantro.

Serves 4 generously