QUICK-FRIED RICE

Quick-fried Rice image

Number Of Ingredients 11

2 teaspoons canola, peanut, or olive oil
2 eggs, lightly beaten with a fork
Salt
1 medium carrot, split in half lengthwise and cut thinly on a diagonal
1 cup cabbage, spinach, bok choy, or other greens, thinly sliced
2 garlic cloves, minced
3 cups cooked white rice
1 bunch scallions (white and green parts), thinly sliced
2 tablespoons soy sauce
Sesame oil, as desired
Pepper

Steps:

Heat 1 teaspoon oil over medium-high heat in a medium nonstick skillet until almost smoking. Pour in the eggs and a pinch of salt and scramble with a plastic spatula for a minute, then let the eggs set. Stir and lift to make sure the eggs are cooked and no liquid remains, then transfer to a plate and cool. Coarsely chop the eggs and set aside.
Wipe out the skillet (or rinse, if necessary), put in the carrot and 1/4 cup water, and lower the heat to medium. Simmer the carrot for about 3 minutes, until tender-crisp. Raise the heat to medium-high, pour off any remaining water, add the remaining teaspoon oil, the cabbage, and garlic, and toss. When the greens are wilted, add the rice and eggs and stir over medium-high heat. Stir in the scallions and soy sauce and a drop or two of sesame oil. Taste and adjust seasoning with salt and pepper.