Fried Rice with Green Peas and Egg
Per 11⁄2 cups
2 tablespoons peanut oil
3 eggs, beaten
2 tablespoons chopped ginger
2 tablespoons chopped garlic
1⁄2 cup chopped scallions
4 cups cooked white rice
1 10-ounce package frozen green peas
1 tablespoon soy sauce
Heat a 10-inch nonstick skillet with a few drops of oil over medium heat; add the eggs. Cook without stirring until completely cooked through, about 3 minutes. Slide the cooked egg sheet onto a cutting board; let it cool for 5 minutes. Roll the egg into a cylinder, and crosscut to form long julienne.
Heat the oil in a large skillet or wok. Add the ginger, garlic, and scallions, and cook for 1 minute; they should sizzle. Add the rice. Over high heat, chop and stir the rice to break up any lumps; cook until very hot, and rice forms crunchy bits, about 5 minutes. Add the peas, cook until hot, then stir in the egg julienne, and soy sauce. Serve garnished with additional chopped scallions.