Ginger Fried Rice

• μερίδες: 4 servings

Υλικά

3 scallions

5 large eggs

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more

3–5 Tbsp. vegetable oil, divided

5 cups chilled cooked white or brown rice

1 Tbsp. plus 1 tsp. soy sauce or tamari, plus more for serving

1 2" piece ginger, peeled, finely chopped

Freshly ground white or black pepper

Οδηγίες

Remove dark green parts from 3 scallions and thinly slice; set aside. Thinly slice white and pale green parts; set aside separately.

Whisk 5 large eggs and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to blend.

Heat a dry large cast-iron skillet over medium-high until very hot and wisps of smoke appear, about 3 minutes. Swirl 1 Tbsp. vegetable oil in skillet to coat. Pour in egg mixture, swirling pan to coat. Cook, undisturbed, 5 seconds, then stir in a circular motion with a heatproof rubber spatula or wooden spoon until curds are just set, about 20 seconds more. Scrape eggs into a small bowl.

Wipe out pan and return to medium-high heat. Drizzle in 2 Tbsp. vegetable oil. Add 5 cups chilled cooked white or brown rice and 1 Tbsp. plus 1 tsp. soy sauce or tamari; sprinkle with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt and toss to combine. Cook, tossing constantly, until rice is softened and heated through, about 4 minutes. Add one 2" piece ginger, peeled, finely chopped, and cook, tossing to distribute and adding up to 2 Tbsp. more oil if pan looks dry, until mixture is fragrant, about 2 minutes. Increase heat to high and continue to cook, undisturbed, until rice is crisp underneath, about 3 minutes more.

Return eggs to skillet, breaking up into smaller pieces. Add reserved white and pale green parts of scallions and season with freshly ground white or black pepper; toss to combine. Remove from heat. Taste and add more soy sauce and/or season with more salt and/or pepper if needed. Top fried rice with reserved dark green parts of scallions.