03 October 2009

Fried Rice With Egg

This recipe is a Johnson favorite go-to meal whenever there isn't time to fix a large one because it takes less than 20 minutes.

Leftover rice is ideal but not necessary- it will just be bit more mushy if you haven't refrigerated it.

3 tbsp. oil
1 tsp. minced garlic
1 tsp. ginger
3-4 cups cooked rice
3 eggs lightly beaten
Soy Sauce to taste (I like lots!)
Salt and Pepper

Cook the rice according to package directions.
Place the oil in a large wok or skillet and turn the heat to high. A minute later, add the garlic and ginger, stirring constantly for 1 minute. Turn the heat down a little bit, and add the rice, a little bit at a time, crumbling it with your fingers to eliminate lumps if necessary. Stir frequently for 3 minutes. Make a little whole in the center of the rice and pour in the eggs. Scramble, incorporating them gradually with the rice as you bring bits of the rice back to the center. Add the soy sauce and stir. Add salt and pepper if necessary and serve!

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