Scallion Fried Rice
4-6 fresh scallions (green onions)
Salt and black pepper, to taste
3 T canola cooking oil
3 cups cooked rice (leftover and cold American Basmati)
2 tsp sesame oil
- Slice and separate white and green parts of scallions.
- Heat cooking oil in a nonstick wok over heat. Coat pan with the hot oil by twirling.
- Add white parts of the scallions and saute about 1 minute.
- Add rice and stir-fry while breaking up the clumps until rice is heated through. Add more canola oil to prevent sticking, if needed.
- Turn heat down to medium-high. Push the rice to the sides of the wok, creating a well in the center. Crack in the eggs and stir constantly while not allowing the egg to completely set up. Gradually incorporate the rice until the egg is blended in well with the rice.
- Season with salt and pepper. Add sesame oil. Garnish with the remaining green tops of the scallions.
There have to be as many versions of Fried Rice as there are cooks. Everyone has their favorite recipe and somewhere along the Path I started making this simple fried rice. This rice makes an excellent side dish and can be made ahead of time and gently reheated. The original versions I remember from my childhood had bits of dried Chinese sausage or char siu in the dish. I’ve also encountered versions made with tiny bits of ham or bacon. Here I present the ovo-lacto veggie version.
Tips – The rice needs to be cold, preferably leftover from the previous day. Make fried rice with hot or warm rice and you will make a Giant Clump Fried Rice Ball. Any white rice will do fine; we prefer the taste of American Basmati. Better yet, use Texmati American Basmati. I’ve tried other rices and it’s just not the same. Now if you want to make a meal out of this fried rice, add some diced Rotisserie Chicken and you have Chicken Fried Rice.
That was easy.
Two eggs, not one. I’ve also changed the Tips to reflect the type of rice I use.