cooked ricecan use leftover or freshly cooked3 cups
salt1 tsp
white pepper powder1/8 tsp
oilfor stir-frying~3 tbspest.
Steps
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1
Prepare the ginger by cutting a piece about 1 inch thick and 3 inches long into thin lengthwise slices. Stack the slices and cut lengthwise into thin strips, then chop across to mince finely.
2
Prepare 3 cups of cooked rice and 6 eggs. You may use leftover rice or freshly cooked rice.
3
Heat a pan over medium-high heat and add oil. When the oil is hot, crack the eggs directly into the pan and stir-fry until fully cooked into scrambled eggs. Do not season at this stage.
4
Create a space in the pan, add a little more oil, and add the minced ginger. Let it sizzle in the oil for about 1 minute, occasionally stirring ginger and egg together to prevent over-browning.
5
Add the rice to the pan and stir-fry to mix evenly with the egg and ginger. Continue cooking until the rice is heated through.
6
Season with salt and white pepper powder. Stir-fry a bit more to evenly combine all ingredients, then serve.
PrimedTableBETA
