This is a delicious way to use leftover rice. The variations are endless: Add about 1/2 cup cut-up cooked vegetables (broccoli, carrots, green beans, squash, or sweet potatoes); thawed frozen peas; diced or slivered cooked chicken or pork; or chopped cooked shrimp or fish to the rice. For additional flavors, sprinkle with toasted sesame seeds, chopped, peanuts, or cashews.
1/2 teaspoon salt
3 tablespoon vegetable or peanut oil
3 to 4 cups cold cooked rice (1 to 1 1/3 cups uncooked)
1 teaspoon minced peeled fresh ginger
1/2 cup thinly sliced scallion
Whisk together eggs and salt.
Heat a large nonstick skillet or wok over medium heat until hot. Pour in 1 tablespoon oil, tilting the skillet to coat. Add the eggs all at once. As the eggs set, push the edges toward the center and tilt the skillet to redistribute uncooked egg. When completely set, break the eggs into clumps and remove to a boil.
Pour 2 tablespoons oil into the skillet and heat. Add and cook the rice and ginger, stirring to coat the rice with oil, about 3 minutes. Stir in the cooked eggs, along with the scallion.
Serve with toasted sesame oil or soy sauce for drizzling.
Submitted by samuel
on 6th Feb 2009 21:53