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Un-fried rice with soft-cooked eggs

(Karoline Boehm Goodnick for the Boston Globe)
July 13, 2011

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Serves 2

This has some of the components of fried rice, but you don’t have to keep tossing it while you make it. Add chopped ham and frozen peas near the end of cooking, then top each bowl with a 5-minute egg.

2 tablespoons peanut or canola oil
1 piece (2 inches) fresh ginger, finely chopped
1 bunch scallions, thinly sliced on the diagonal
1 cup long-grain white rice
2 cups water
1 tablespoon oyster sauce
Salt and black pepper, to taste
2 eggs
1/4 pound piece unsliced deli ham, such as Black Forest, cut into 1/2-inch dice
1 cup frozen peas, rinsed under cold water
1/2 yellow bell pepper, cored and cut into 1/2-inch dice
2 tablespoons chopped fresh parsley

1. In a saucepan over medium heat, heat the oil. Add the ginger and scallions and cook, stirring often, for 3 minutes. Add the rice and cook, stirring, for 1 minute.

2. Pour in the water, oyster sauce, and a generous pinch of salt. Bring to a boil, lower the heat, cover the pan, and simmer for 15 minutes or until the rice is almost, but not quite, tender.

3. When the rice is halfway through cooking, bring a saucepan of water to a boil. Add the eggs and immediately set the timer for 5 minutes. Lift the eggs from the water and transfer to a bowl of very cold water. With the back of a spoon, tap the shells gently and peel them off. Set the eggs on a plate.

4. Add the ham, peas, and bell pepper to the rice. Stir well, re-cover the pan, and continue cooking for 2 minutes or until the rice is tender and the vegetables are hot. (Total rice cooking time is 17 minutes.)

5. Divide the rice between 2 large bowls. Add an egg to each one. Sprinkle with black pepper and parsley. Sheryl Julian