Vino

Chinese Side Dish
Source:Adit’s Laboratory
Prep Time:1-10 Minutes
Servings:4

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If you enjoy eggs in your fried rice, this simple recipe is perfect. It is another testimony to my less is more theory, in that the tastes of egg and scallion take center stage. Goes great with almost any Asian dish.

UPDATE: You can also make this with quinoa. Cook the quinoa as you normally and simply substitute it instead of the rice. It is really good.  You can also add peas, carrot and corn if you would like to make this more of a meal.

Ingredients:

4	cup	rice cooked
3		egg
4	medium	scallion sliced
2	tablespoon	canola oil
1	tablespoon	crushed red pepper
2	tablespoon	soy sauce
1 1/2	teaspoon	sriracha hot sauce , optional
1	teaspoon	salt
1/2	teaspoon	black pepper , optional

Directions:
1) Heat the oil and just as it starts warming up, add the crushed red pepper. Right before the pepper starts to brown, add the eggs.

2) Scramble the eggs and just when they are almost dry but still moist, add the rice. Doing this will help the egg mix much better with the rice.

3) Add the soy sauce, salt, and sriracha. Cook the rice on high heat. Finally add the scallions just before serving, so they remain crisp.