Scallion Fried Rice Recipes

Steps:

• Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
• Prep everything.
• Chop onions & scallions.
• Beat eggs, add 1TB soy sauce & pepper.
• Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
• Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
• Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
• Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
• Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
• Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
• Add chopped scallions & continue to stir --.
• Season with salt to taste, stirring well between each addition to check seasoning.
• Add more soy sauce and/or sesame oil if it suits you. :).

Steps:

• Heat up oil and fry the scallions.
• Add the beaten egg and fry,breaking up the egg.
• Add the rice and fry for another minute.
• Season and serve.

Steps:

• Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Steps:

• In a large skillet, melt the butter over medium heat. Add the alliums (shallots, scallions, leeks and onion) and a good pinch of salt and cook, stirring, until everything is nice and soft and smelling really good, 12 to 15 minutes.
• Meanwhile, heat a separate skillet over medium-high heat and coat the bottom with a thin layer of oil. When the pan is hot, add the eggs and cook, gently scraping up the bottom with a silicone spatula, until mostly set. Remove the eggs from the heat, season with salt and pepper, give them a rough chop, and set aside. (Alternatively, you could cook the eggs first in the large skillet, then remove them before adding the butter and cooking the alliums.)
• Add the garlic and ginger to the alliums and cook, stirring, for 2 more minutes. If the pan looks dry at any time, add a bit more butter or some oil. Add the rice and scrambled eggs and fold to combine. Salt the rice to taste. Increase the heat to medium-high, spread the mixture out evenly over the skillet, and let it cook, uninterrupted, until the bottom is crispy, about 5 minutes. Serve with Sriracha and mayo and remaining scallions.

Steps:

• Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.