Easy, delicious fried rice with and eggs and scallions.
Author: Lucy Brewer
4cupslong-grain white ricerinsed, cooked and chilled the day before (I use Basmati)
3tablespoonslow-sodium soy sauce
3large eggsslightly beaten
4minced garlic cloves
1tspgrated, peeled fresh ginger (you can use a little powdered ginger or the grated ginger in jar)
3scallions, thinly sliced, including the green tops
Stir together the soy, oyster and fish sauce and set aside.
Heat bacon grease in wok or large non-stick skillet. Add eggs and cook until just done. Remove from skillet. Add sesame oil to skillet and heat.
Add green onions and garlic to skillet and saute for about thirty seconds. Add rice to skillet, along with the soy sauce mixture.
Stir everything together, then let the rice cook a few minutes before flipping it over with a large spatula.
While rice is cooking, chop eggs. Add eggs to skillet and mix well.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.