I was never really a fan of the typical Chinese take-out fried rice. But this is now one of my go-to recipes when I want something fast and yummy.
Believe me, I love the ease of take-out, now and then. But sometimes, making your take-out faves from scratch is as easy as picking up the phone (and even tastier). You only need a few simple ingredients, some of these things you might already have in your fridge…
- 2 tablespoons vegetable oil
- 1 thick slice ham (8 ounces), cut into strips
- 1 bunch scallions, white and green parts separated and cut into 1-inch lengths
- 2 garlic cloves, minced
- 2 teaspoons finely grated peeled fresh ginger (pro tip: I buy grated ginger in a tube found in the produce section)
- 1 cup shelled edamame (thawed, if frozen)
- 1 1/4 cups cooked white rice
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 4 large eggs
- In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add ham, scallion whites, garlic, and ginger. Cook, stirring frequently, until beginning to brown, 2 to 4 minutes.
- Add rice, scallion greens, edamame, vinegar, and soy sauce. Cook, stirring, until heated through, 2 to 4 minutes. Divide fried rice among four serving bowls.
- Wipe out skillet with a paper towel. Heat 1 tablespoon oil over medium. Gently crack eggs into skillet; season with salt, and cook until whites are set, 2 to 4 minutes. Top each bowl of rice with a fried egg. Garnish with scallions.