Crispy Rice with Soft Eggs and Ginger-Scallion Oil
Ingredients
- 3 tablespoonvegetable oil
- 2 cupwhite rice (cooked and cooled)
- 4eggs
- 4scallions
- 1 tablespoonginger
- 2 clovegarlic
- 2 tablespoonsoy sauce
- 1 teaspoonrice vinegar
- 1 pinchsalt
Prep
- 01
Mince 1 tablespoon ginger and 2 cloves garlic.
- 02
Slice 4 scallions into thin rounds, separating whites and greens.
Method
- 01
Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering.
- 02
Add the cooled rice, breaking up clumps with a spoon. Spread in an even layer and let it sit undisturbed for 2 minutes to crisp the bottom.
- 03
Stir well and cook for another 3 to 4 minutes, stirring occasionally, until the rice is golden and crispy in spots. Transfer to a serving plate.
- 04
Wipe out the skillet. Add 1 tablespoon oil over medium heat. Crack all 4 eggs into the pan at once. Cook for 3 to 4 minutes until the whites are set but the yolks jiggle slightly when you shake the pan.
- 05
While the eggs cook, combine the minced ginger, minced garlic, soy sauce, and rice vinegar in a small bowl.
- 06
Top the crispy rice with the fried eggs. Drizzle the ginger-soy mixture over everything. Scatter the sliced scallions on top and serve immediately.
Spice Tips
For warmth, add a pinch of white pepper or a drizzle of chili oil to the ginger-soy mix. For more heat, stir in a small pinch of cayenne or a splash of hot sauce. A squeeze of fresh lime juice brightens the whole dish.