Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 for approx. $3.31
◾5 tablespoons canola or vegetable oil
◾4 large eggs
◾1 tablespoon minced ginger
◾1 tablespoon minced garlic
◾1 bunch green onions, sliced with the green and white parts separated, and 1 tablespoon of the green slices reserved for garnish
◾2 tablespoons soy sauce
◾3 cups rice (dry) cooked ahead of time
Line a large plate with paper towels. Heat a wok or large skillet over high heat. Add 4 tablespoons of the oil and swirl to coat. When the oil is hot, add the eggs and season with salt. When the eggs puff, stir vigorously, then transfer the eggs to the paper towels to drain. *They will be runny but they will cook more later.
Add the remaining 1 tablespoon oil to the wok or skillet, swirl to coat, and heat over high heat. When the oil is hot, add the garlic, ginger and onion whites and stir-fry until slightly softened, about 1 minute.
Season with salt and pepper. Add the soy sauce and the eggs. Stir to break up the eggs, then add the rice. Stir until heated through, about 2 minutes. Adjusts seasoning with salt and pepper. Transfer to a large serving bowl, garnish with reserved green onion.