Egg Fried Rice

Ingrédients

• 1/4 cup chicken stock (no sodium preferred)
• 1 tsp salt
• 2 tsp ground ginger
• 2 tsp garlic powder
• 1/2 tsp ground white pepper (optional)
• 1/2 tsp sugar
• 4 tbsp neutral oil (divided)
• 2 bunches green onions (sliced)
• 6 large eggs (lightly beaten)
• 6 cup rice (cooked, day old jasmine preferred)

Préparation

1. 1

   In a small bowl or liquid measuring cup, whisk together the chicken stock, salt, ground ginger, garlic powder, white pepper, sugar, and 1 tablespoon oil. Mix the sauce into the cold rice, breaking up the rice, until you coat all the the grains of rice. Set aside.

2. 2

   In a bowl, whisk together the eggs with a pinch of salt.

3. 3

   Heat up 1 tbsp of oil in a wok or frying pan and add the white parts of the green onion, and fry for 30 seconds.

4. 4

   Add the eggs to the hot wok and scrabble the eggs until mostly set, but slightly runny. Remove from the word and set aside.

5. 5

   Heat up 1 tablespoon of oil to the wok and add the rice, stirring occasionally, until the rice is crispy and hot.

6. 6

   Add the eggs back into the wok, mixing and breaking up so everything is evenly distributed.

7. 7

   Add the remaining green onions, toss, and enjoy hot!