Ginger Fried Rice
Ingredients
- 3 scallions
- 2 cups sugar snap peas
- 1 2-inch piece of fresh ginger
- 3 radishes
- 5 eggs
- 2 t kosher salt
- 3 T olive oil, divided
- 5 cups cooked rice, chilled
- 1 T tamari (plus more for serving)
- white pepper
Instructions
- Prep the veg - Separate the white and green parts of the scallions. Slice the white parts thinly across, and set aside. Slice the green parts on the bias and set aside. Trim the peas. Grate the ginger on a microplane. Thinly slice the radishes.
- Prep the eggs - Whisk the eggs and salt in a bowl until frothy and well-blended. Heat a large skillet or wok over medium-high unto very hot, then swirl in 1 T of olive oil to coat. Pour the eggs into the skillet and swirl the pan again, so that the eggs are evenly distributed. Cook, undisturbed, for 5-10 seconds, then stir until curds are just set. Scrape the eggs into a bowl and set aside.
- Fry the veg and rice - Wipe out the pan and return to medium-high heat. Stir-fry the peas until just crisp-tender. Remove from the pan, and add the peas to the bowl with the eggs. Heat another T of olive oil, then add the chilled rice to the pan with 1 T of tamari, and stir to combine. Cook, stirring constantly until the rice is softened and heated through, about 4 minutes. Increase the heat to high and continue to cook, undisturbed, until the rice is crisp underneath.
- Finish - Stir in the grated ginger, then return the eggs, peas, and white parts of the scallions to the to the pan. Season with white pepper, and stir to combine. Remove from the heat and top with sliced radishes and the sliced scallion greens. Serve immediately.