Fried Brown Rice with Scallions and Eggs

  • 2 tablespoons vegetable oil
  • 1 small yellow onion, cut into 1/4-inch dice
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 6 scallions, white and green parts separated, both parts thinly sliced
  • 2 large garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 4 cups cooked short-grain brown rice
  • 4 large eggs, lightly beaten
  • 2 tablespoons soy sauce

In a nonstick wok or large skillet, heat the oil. Add the onion, carrots and white parts of the scallions and stir-fry over high heat until softened, about 5 minutes. Add the garlic and ginger, and cook until fragrant, about 1 minute. Add the rice and all but 1 tablespoon of the scallion greens and stir-fry until the rice is heated through and beginning to brown, about 3 minutes.

Push the fried rice to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs and cook for 1 minute. Remove the skillet from the heat and add the soy sauce. Transfer the fried rice to bowls, garnish with the remaining 1 tablespoon of scallion greens and serve.

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