Scallion Fried Rice
By Recipe developed for Sur La Table’s Cooking Classes
Scallion Fried Rice
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 3 tablespoons vegetable or peanut oil
- 3 cloves garlic, peeled and finely minced
- 1 tablespoon finely grated fresh ginger
- 4 cups cooked (about 1½ cups raw) long-grain rice, chilled
- 2 eggs, lightly beaten
- ¼ cup soy sauce
- ½ cup sliced green onions, white and light green parts only
- Kosher salt and freshly ground black pepper
Make sure to cook and chill the rice completely before beginning to fry. Besides the scallions, you can add diced carrots, mushrooms, or shredded cabbage to this dish, adding them to the wok one at a time and allowing them to brown before adding the next. You can also add diced shrimp or chicken to the mix as well.
Heat a wok over high heat and add oil. Add garlic and ginger and stir-fry until fragrant, about 20 seconds. Add rice and stir-fry, breaking up clumps with a wok spatula, until rice is hot and begins to brown, about 3 to 4 minutes. Drizzle with beaten eggs and continue stirring rice to scramble eggs. Add soy sauce and stir to coat rice. Add green onions, stir to combine and remove work from heat. Taste and season with salt and pepper. Serve immediately.
Heat a wok over high heat and add oil. Add garlic and ginger and stir-fry until fragrant, about 20 seconds. Add rice and stir-fry, breaking up clumps with a wok spatula, until rice is hot and begins to brown, about 3 to 4 minutes. Drizzle with beaten eggs and continue stirring rice to scramble eggs. Add soy sauce and stir to coat rice. Add green onions, stir to combine and remove work from heat. Taste and season with salt and pepper. Serve immediately.