Ingredients:

  • 3 Tablespoons Neutral Oil (Canola or Vegetable)
  • 1 Tablespoon Fresh Ginger, minced
  • 3 Cloves Garlic, minced
  • 1/2 Cup Yellow Onion, small dice
  • 2 large Eggs, whisked
  • 1 Cup Shelled Edamame (thawed if frozen)
  • 4 Cups Cold, Day-Old Cooked Rice (Jasmine preferred)
  • 3 Tablespoons Low-Sodium Soy Sauce
  • 1 Teaspoon Toasted Sesame Oil
  • 1/4 Teaspoon White Pepper
  • 1/4 Cup Scallions, thinly sliced for garnish

Instructions:

  1. Prep Mise en Place: Ensure all vegetables are chopped, eggs whisked, and sauces measured and placed next to the hob—speed is key once cooking starts!
  2. Scramble Eggs: Heat 1 Tbsp oil in the wok over medium-high heat. Pour in whisked eggs. Scramble quickly until just set, breaking them into small pieces. Remove eggs from the wok and set aside.
  3. Sauté Aromatics: Add the remaining 2 Tbsp of oil to the wok. Heat until shimmering. Add ginger and garlic; sauté briskly for about 30 seconds until fragrant. Add diced onion and cook until softened, about 1 minute.
  4. Add Edamame: Toss in the shelled edamame. Stir-fry for 1-2 minutes until they turn bright green and start to heat through.
  5. Introduce the Rice: Break up the cold rice with your hands before adding it to the wok. Spread the rice across the wok surface and allow it to sit for 30 seconds without stirring to achieve some light crisping.
  6. Toss and Season: Stir-fry vigorously, breaking up any remaining clumps. Cook for 3-4 minutes until the rice is piping hot. Push the rice to one side of the wok.
  7. Sauce Application: Pour the soy sauce directly onto the hot metal surface of the wok near the rice. Immediately toss everything together rapidly to coat evenly.
  8. Final Fold & Finish: Return the scrambled egg to the wok. Drizzle with toasted sesame oil and sprinkle with white pepper. Toss everything one final time to combine thoroughly.
  9. Serve: Transfer immediately to serving bowls. Garnish generously with sliced scallions.