5 tblsp canola oil and extra for rice
1 tblsp minced ginger
1 tblsp minced garlic
2 cups (more or less) day-old brown rice
1 cup frozen peas
2 tblsp chopped cilantro
Salt and pepper
- Heat 5 tblsp of canola oil over medium-high heat then whisk the eggs really well and add to hot oil. Eggs should immediately start to puff up. Swish around for a little bit until eggs are completely cooked, but without too many brown spots. This happens FAST so no sleeping at the wheel.
- Remove egg from heat, reserving some of the cooking oil in the pan, and place egg on a plate with paper towels to absorb excess oil.
- Add about a tablespoon of oil and lower heat to medium. Add garlic and ginger and cook for about a minute until soft and fragrant. Add brown rice and stir to coat with oil.
- Add frozen peas and cook just until rice and peas have heated through. Take off the heat and add cilantro and egg then salt and pepper to taste.