1tablespoonsghee, sesame, or another vegetable oil
1teaspoongingerfinely chopped
1/2tablespoonsoy sauce
1/2tablespoonsesame oil
1/2teaspoonsalt
1/8teaspoonblack pepper(sub with white pepper; see notes)
for the veggies
3green onionsfinely chopped
1/2cupfrozen green peasdefrosted
for the egg
2 largeeggs
Instructions
cook the rice and prepare the veg
Remove the green peas from the freezer and set aside in a bowl near the stove to defrost.
Cook rice according to the instructions on the package. If you will cook the rice fresh, spread it out on a tray after cooking to evaporate some of the water for a few minutes while you prepare the rest of the ingredients.
If you are using leftover rice, take it out of the fridge. You will need to use your hands to break it up before adding it to your pan. You can do this now or later.
Remove the roots and any slimy pieces from your green onion. Wash, then run your knife lengthwise through the white parts to create smaller pieces. Chop into bite-sized pieces. Fine or rough chop is your choice.
Peel, then finely chop your ginger, and set it by the stove.
Get out all the remaining ingredients for the recipe.
start the stir-fry
Use a wok if you are cooking on a gas range and a large skillet if you are cooking on electric or induction.
Select your largest burner and your highest heat setting. Add 1 tablespoon cooking oil and heat to the smoking point.
Add ginger, immediately followed by the rice. Use a spatula or two spoons to mix the rice, then spread it thinly on an even layer. Cook the rice for 2-3 minutes to generate a chewy texture with brown bits on the rice that’s in contact with the pan. Flip or stir, then create another thin layer with brown bits. Repeat a third time. This entire process will take
Drizzle sesame oil around the edges, followed by the soy sauce. You want the soy sauce to reduce rapidly, creating a smoky flavor, and the oil protects the soy sauce from burning. This will happen rapidly so be prepared to toss and mix it together after 10 seconds or so.
Now sprinkle with salt, pepper, thawed frozen peas, and chopped green onions. Mix and toss again for 1-2 minutes, then turn off the heat. The rice is now done.
cook the eggs
Crack eggs into a small bowl. Season with a sprinkle of salt and pepper and then whisk well with a fork. Set by the stove.
Heat up a small skillet with your choice of fat.
Once that’s good and hot, add the prepared egg.
Let the egg cook, then run your spatula through the egg, starting from the outside edges toward the center. You want to keep the egg in a single layer, as if you were making an omelette.
Once the bottom is browned to your liking, flip the whole thing and cook the second side.
Serve the egg on top of the rice.
You may also choose to break it up with your spoons, and mix it into the rice.