Heart Healthy Stir-Fried Rice Recipe
Heat 1 tablespoon oil in a wok or large heavy pan over high heat. Add half of the rice and cook, tossing occasionally, until starting to crisp, about 3 minutes (Don’t overcook at this stage or the rice will dry out). Remove the rice to a plate, then repeat with one more tablespoon of oil and the rest of the rice. Add the second batch of rice to the plate.
Add 2 teaspoons of oil to the skillet with the thinly sliced white scallion and carrot, and ½ teaspoon kosher salt. Cook, stirring constantly, until the vegetables have softened and are slightly browned, 3-4 minutes. Add minced garlic and ginger and cook another minute, tossing constantly so they don’t burn, then add the rice back into the pan with the soy sauce, green scallions, and peas and toss until combined, about 30 seconds.
Push the rice mixture to the edges of the pan and add the remaining 1 teaspoon oil to the center of the pan. Crack in both eggs. Moving quickly, scramble the eggs in the center of the pan until they form curds, then toss with the rice to incorporate.
Taste and add additional salt or soy sauce to taste.