Ginger Fried Rice

Ginger Fried Rice

What You Will Need

3 eggs

¼ cup Patricia & Paul EVOO

4 cups cold cooked long-grain rice

2 Tbsp Patricia & Paul Honey Ginger White Balsamic Vinegar

2 tsp soy sauce

2 tsp Patricia & Paul Toasted Sesame Oil

½ tsp sea salt

2 green onions

2 Tbsp fresh chopped curly-leaf parsley

Whisk together the eggs, olive oil, and 2 Tbsp of cold water, until fully combined and the eggs are light and fluffy.

Place a large frying pan or wok over medium-high heat. Add the eggs and rotate the pan so the eggs coat it evenly. Allow to cook for 1-2 minutes, just until the eggs start to puff up and cook through. While the eggs are cooking, separate out the grains of the cooked rice. Gently place the rice on top of the eggs. Using a folk, gently mix the eggs and rice together. Be careful not to press down; the idea is to keep the rice fluffy and break up the eggs gently as you mix. When the rice is warmed through, about 3-4 minutes, pour in the balsamic, soy sauce, and sesame oil. Season with the salt and continue to mix thoroughly. The rice should be an even toasty brown color.

Remove from the heat. Slice the green onions finely and on a sharp bias. Mix in the onions and parsley right before serving in individual bowls.

This will keep in the fridge in an airtight container for up to 2 days.