- 3 tablespoons peanut oil
- 2 large eggs, beaten
- 2 tablespoons finely minced gingerroot
- 2 cloves garlic, peeled and finely minced
- 1/4 cup finely diced carrot
- 1/4 cup finely diced celery
- 4 cups cooked rice, cooled
- 1 cup shredded cooked pork (see Note, below)
- 1/2 cup defrosted tiny peas, drained
- 2 scallions, trimmed and finely chopped (reserve green tops for garnish, if desired)
- 2 tablespoons soy sauce
- 2 teaspoons Asian dark sesame oil (available in Asian-food specialty stores)
How to Make It
Heat a large, 12-inch nonstick skillet over high heat until hot, about 1 minute. Add 1 tablespoon peanut oil, swirling pan so oil covers the bottom.
Pour in eggs and cook undisturbed until they begin to set, 10 to 15 seconds. Using a spatula, stir eggs until medium-soft curds. Remove eggs from pan and reserve on a plate.
Return pan to high heat and add remaining oil. When the oil is hot but not smoking, add ginger, garlic, carrots, and celery and cook, stirring almost constantly, until the vegetables are crisp-tender, about 2 minutes.
Add rice gradually, breaking up any clumps that may have formed as it cooled, while stirring frequently. Cook until warm, about 3 minutes.
Add pork, green peas, and scallions. Stir-fry until edges of scallions begin to color, another 2 to 3 minutes.
Add soy sauce, drizzle with sesame oil, and stir to mix. Return eggs to pan, stirring carefully to incorporate them into the rice. Garnish with scallion tops, if desired. Serves
Note: Instead of pork, you can substitute shelled shrimp, cooked chicken, or thin strips of flank steak.