INGREDIENTS
2 bunches
scallions
3 larges
carrots
2 cups
bean sprouts
2 larges
eggs
2 tbsp
asian fish sauce
1 1/2 tbsp
rice vinegar
2 tbsp
sugar
5 cups
rice
2 1/2 tbsp
safflower oil
2 tbsp
garlic
1 tsp
pepper flakes
1/4 cup
mint leaves
1/4 cup
dry-roasted peanuts