Ingredients
- 5 tablespoon canola oil
- 4 tablespoon large eggs
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of the greens reserved for garnish
- 2 tablespoon tamari
- 7 cup 50-50 white and brown rice, cooked
Preparation
Baking Directions:
Line a large plate with paper towels.
Heat a wok over high heat.
Add 4 tablespoons of the oil and swirl to coat.
When the oil is hot, add the eggs and season with salt.
When the eggs puff, stir vigorously, then transfer the eggs to the paper towels to drain.
Add the remaining 1 tablespoon oil to the wok, swirl to coat, and heat over high heat.
When the oil is hot add the garlic, ginger and scallion whites and stir-fry until aromatic, about 30 seconds.
Lower the heat to medium-high, add scallion greens and stir-fry until slightly softened, about 1 minute.
Season with salt and pepper.
Add the tamari and the eggs.
Stir to break up the eggs, then add the rice.
Stir until heated through, about 2 minutes.
Adjust the seasoning with salt and pepper.
Transfer to a large serving bowl, garnish with the reserved scallion greens and serve.
