Ginger-Scallion Fried Rice with Jammy Eggs
Ingredients
- 2 tablespoonvegetable oil
- 3 clovegarlic
- 1 tablespoonfresh ginger
- 3 cupcooked rice (day-old or cold)
- 1 cupfrozen peas and carrots
- 4 stalkscallions
- 2 tablespoonsoy sauce
- 1 teaspoonsesame oil
- 4 largeeggs
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic and 1 tablespoon fresh ginger.
- 02
Slice 4 scallions, separating white and green parts.
Method
- 01
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the garlic and ginger and cook for 30 seconds until fragrant.
- 02
Add the cold rice, breaking up any clumps with a wooden spoon. Stir-fry for 2–3 minutes, tossing continuously.
- 03
Add the frozen peas and carrots, half the scallions, soy sauce, and sesame oil. Toss until heated through, about 1 minute. Transfer to a plate.
- 04
Wipe the skillet clean and add the remaining 1 tablespoon oil over medium heat. Crack all 4 eggs into the pan and cook until the whites are set but the yolks remain runny, about 3–4 minutes.
- 05
Season the eggs with a pinch of salt and black pepper. Divide the fried rice among bowls and top each with a jammy egg. Scatter the remaining scallions on top.
Spice Tips
For more heat, stir in 1/2 teaspoon chile oil or a pinch of cayenne with the soy sauce. A squeeze of fresh lime juice over the finished bowl brightens the whole dish. If you like more soy flavor, increase to 2 1/2 tablespoons.
Day-old or refrigerated rice works best—fresh warm rice gets mushy. You can substitute other vegetables: corn, broccoli, bell peppers, or snap peas all work well.