This is super easy if you have left over rice. If not, make it well head of dinner and put it into the refrigerator to cool completely. Or buy some at a Chinese restaurant.
Serves 4
Adapted from Smitten Kitchen. The photo is theirs
Ingredients
1/4 cup peanut oil
2 Tbl. minced garlic
2 Tbl. minced ginger
1/2 cup scallions, chopped
4 cups cooked white rice, day old or made ahead and chilled
4+ eggs
Soy sauce
Sesame oil
Instructions
In a large skillet, heat peanut oil over medium heat. Add the garlic and ginger, stirring occasional and cook until they're lightly browned and crispy.
Remove the ginger and garlic with a slotted spoon and transfer to paper towels to drain and cool. Sprinkle a little salt on top while hot.
In the same skillet, add the scallions and cook until softened and lightly browned, about 10 minutes. Add the white rice and cook until it's heated through. If you want some crispy bits, smash it down and let sear on the bottom of the pan, then toss and repeat. Once it's done turn the heat down to keep it warm.
In a separate skillet, fry the eggs to your liking (one or two per person as you wish).
Put some of the rice on each plate. Put an egg on top, then scatter with some of the crispy ginger and garlic. Drizzle a little soy sauce and sesame oil on top and serve.
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