Vegetable Fried Rice with Eggs

Name: Vegetable Fried Rice with Eggs
Cook time: 15 min
Yield: 4 servings
Ingredients: 4 count large eggs beaten; 1 g fine salt; 15 ml neutral oil; 15 ml neutral oil; 2 count scallions thinly sliced, whites and greens separated; 3 count garlic cloves minced; 10 g fresh ginger finely minced; 250 g mixed vegetables small dice or thawed if using frozen peas, carrots, and corn; 1 g fine salt; 1 g black pepper freshly ground; 2 g granulated sugar; 600 g cooked long-grain white rice preferably chilled and broken up before cooking; 30 ml soy sauce; 5 ml toasted sesame oil; 2 count scallions thinly sliced, whites and greens separated; 1 count lime cut into wedges

Day-old rice is stir-fried over high heat with ginger, garlic, mixed vegetables, and scrambled eggs, then finished with soy sauce and sesame oil for a fast main dish with distinct grains and tender vegetables.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

4 count large eggs beaten
1 g fine salt
15 ml neutral oil
15 ml neutral oil
2 count scallions thinly sliced, whites and greens separated
3 count garlic cloves minced
10 g fresh ginger finely minced
250 g mixed vegetables small dice or thawed if using frozen peas, carrots, and corn
1 g fine salt
1 g black pepper freshly ground
2 g granulated sugar
600 g cooked long-grain white rice preferably chilled and broken up before cooking
30 ml soy sauce
5 ml toasted sesame oil
2 count scallions thinly sliced, whites and greens separated
1 count lime cut into wedges

Instructions

Beat the eggs in a small bowl with 1 g of the salt. Break up the rice with your fingers or a spoon so the grains separate. Eggs are evenly beaten and the rice is loose rather than clumped.
Heat a wok or large skillet over high heat until very hot. Add 15 ml of the neutral oil, then pour in the eggs and stir just until softly set into large curds, 30 to 45 seconds. Transfer the eggs to a plate. Eggs are softly scrambled and still slightly glossy, not browned.
Add the remaining 15 ml neutral oil to the hot pan. Stir-fry the scallion whites, garlic, and ginger for 15 seconds, then add the mixed vegetables and cook for 2 to 3 minutes until hot and crisp-tender. Aromatics smell fragrant and the vegetables are hot with a little bite left.
Add the rice, remaining 1 g salt, black pepper, and sugar. Stir-fry for 3 to 5 minutes, pressing and tossing so the rice heats through and picks up a few toasted spots. Rice is steaming hot and some grains have light browning at the edges.
Return the eggs to the pan, add the soy sauce, sesame oil, and scallion greens, and toss for 30 to 60 seconds until evenly coated. Serve immediately with lime wedges if using. The rice is evenly seasoned, the eggs are distributed, and the pan smells savory and toasty.