Lifesaving One-Pot Fried Rice
¼ cup plus 1½ teaspoons grapeseed, canola, peanut or vegetable oil
2 large eggs, beaten
One 1-inch piece peeled fresh ginger root, minced (1 tablespoon)
Pinch crushed red pepper flakes
1 medium carrot, cut into ¼-inch dice (peeled or scrubbed well; ½ cup)
½ cup fresh or frozen corn kernels, defrosted
¼ cup fresh or frozen green peas, defrosted
2 cups cold cooked rice
¼ cup chopped scallions (white and green parts)
¼ teaspoon salt
¼ teaspoon ground white pepper
1½ tablespoons soy sauce
¼ cup pine nuts, almonds, peanuts or cashews, toasted (optional; see prep note)
Heat a 12-inch stainless-steel skillet over medium-high heat. When a few drops of water flicked over the surface evaporate in a second or two, the skillet is at the right temperature.
Swirl in 2 tablespoons of the oil to coat the bottom of the skillet. Add the beaten eggs and tilt the skillet so that they spread, covering the surface like a crepe. Cook for about 30 seconds to 1 minute, until it's just set. Use a thin spatula and flip the eggs over; cook for 5 seconds to make sure they are thoroughly cooked through. Slide the eggs onto a cutting board, then cut into strips.
Wipe the skillet clean, then return it to medium-high heat. Repeat the water test to make sure the skillet heat is the right temperature.
Pull the skillet off the heat, add 1 tablespoon of oil, swirling the pan to coat the bottom and sides. (If the oil begins to smoke, the skillet is too hot. Let it cool for a few minutes, wipe it clean, wash and start again.)
With the skillet back over medium-high heat, add the ginger and crushed red pepper flakes; stir-fry for 10 seconds, or just until fragrant.
Add the carrots; stir-fry for 30 seconds, or until they turn a brighter shade of orange. Add the corn and peas; stir-fry for 1 minute.
Make a small clearing in the center of the pan and pour the remaining 1 tablespoon plus 1½ teaspoons of oil into the skillet, then swirl to distribute. Add the rice and scallions; stir-fry for 2 minutes, breaking up the rice with a spatula until the rice is heated through. Season with the salt and white pepper.
Prep note: Toast the nuts in a small, dry skillet over medium heat until fragrant, 3 to 5 minutes, shaking the pan a few times to avoid scorching. Let cool completely before using.
Pour the soy sauce around the edges of the skillet, then stir-fry to incorporate it. Return the cooked egg to the skillet, along with the nuts, if using, tossing to incorporate. Stir-fry just until the egg is just warmed through.
Serve right away.
Calories: 360; Total Fat: 23 g; Saturated Fat: 3 g; Cholesterol: 95 mg; Sodium: 580 mg; Carbohydrates: 33 g; Dietary Fiber: 2 g; Sugars: 3 g; Protein: 9 g.
Adapted from a recipe by cookbook author Grace Young posted on TheKitchn.com.