take-out at home: fried rice

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.

Fried rice with eggBelieve 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…

fried_rice_ing… and there’s little, to no skill involved. I’ve adapted this recipe from one of Martha Stewart’s, but I think mine is better (don’t tell her)!

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.

Enjoy!

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