Yang Chow Fried Rice

Ingredients

• 2 tablespoons canola oil, divided
• 4 large eggs, lightly beaten and divided
• 1/4 teaspoon freshly ground black pepper, divided
• Dash of salt
• 1 3/4 cups thinly sliced green onions, divided
• 2 teaspoons grated peeled fresh ginger
• 2 garlic cloves, minced
• 5 cups cooked short-grain rice, chilled
• 1/4 cup low-sodium soy sauce
• 1/2 teaspoon salt
• 1 (10-ounce) package frozen green peas, thawed
• 3 tablespoons chopped fresh cilantro

Preparation

1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of eggs; swirl to coat bottom of pan evenly. Sprinkle with 1/8 teaspoon pepper and dash of salt; cook 3 minutes or until egg is done. Remove egg from pan; thinly slice, and set aside.
2. Wipe pan clean with a paper towel. Heat remaining 4 teaspoons oil in pan over medium-high heat. Add 1 cup onions, ginger, and garlic; stir-fry 30 seconds. Add remaining eggs and rice; stir-fry 3 minutes. Stir in half of egg strips, remaining 3/4 cup onions, remaining 1/8 teaspoon pepper, soy sauce, 1/2 teaspoon salt, and peas; cook 30 seconds, stirring well to combine. Top with remaining egg strips and cilantro.