Eggy fried rice
1 tablespoon peanut oil
1 piece (1-inch) fresh ginger, chopped
4 scallions, chopped
2 cups cooked white rice
2 eggs, lightly beaten
Salt and pepper, to taste
1 tablespoon chopped fresh coriander or parsley
1. In a large skillet, heat the peanut oil. When it is hot, add the ginger and 3 of the scallions. Cook, stirring constantly, for 2 minutes. Add the rice and cook, stirring, for 5 minutes or until the grains are coated with oil and starting to brown.
2. Make a well in the center of the rice. Add the eggs, salt, and pepper. Stir well until they start to set on the bottom. Start incorporating the rice from the edges of the pan, stirring constantly, until the rice is coated with egg and the egg is cooked all over.
3. Transfer to a large bowl. Sprinkle with the remaining scallion and coriander or parsley. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.