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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Grapeseed oil has a light quality that won't compete with the vivid flavor of the other ingredients. It also has a high smoke point, making it a good choice for stir-frying. Chilling the rice a day ahead helps prevent the grains from sticking together. To chill, spread onto a jelly-roll pan, cover, and refrigerate eight hours or overnight. Ingredients:
1 tablespoon grapeseed or canola oil |
3 tablespoons chopped peeled fresh ginger |
2 tablespoons minced garlic |
2 cups thinly vertically sliced onion |
1/4 teaspoon salt |
4 cups cooked short-grain rice, chilled |
2 large eggs, lightly beaten |
1/4 cup chopped green onions |
2 tablespoons low-sodium soy sauce |
2 teaspoons dark sesame oil |
cilantro sprigs (optional) |
Directions:
1. Heat grapeseed oil in a large nonstick skillet over medium heat; add ginger and garlic. Cook 10 minutes or until browned and crisp, stirring constantly. Remove from pan; set aside.
2. Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10 minutes or until soft; stir occasionally. Sprinkle salt over onion; increase heat to medium-high. Add rice; cook 4 minutes or until heated, stirring frequently.
3. Make a well in center of rice; add eggs, stirring to scramble. Gradually incorporate eggs into rice; stir in ginger mixture, green onions, soy sauce, and sesame oil. Garnish with cilantro, if desired.
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