What You Need
Ingredients
Aromatics
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes
2 tablespoons minced ginger
1/4 teaspoon red pepper flakes
Vegetables
1 cup diced carrots
1 cup fresh or frozen corn kernels, defrosted
1/2 cup fresh or frozen peas, defrosted
1/2 cup chopped scallions
1 cup diced carrots
1 cup fresh or frozen corn kernels, defrosted
1/2 cup fresh or frozen peas, defrosted
1/2 cup chopped scallions
For the rice
2 tablespoons grapeseed, canola, or peanut or vegetable oil
4 cups cold cooked rice
2 tablespoons grapeseed, canola, or peanut or vegetable oil
4 cups cold cooked rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce
1/4 teaspoon ground white pepper
2 tablespoons soy sauce
1 large egg, beaten
1/4 cup toasted pine nuts, almonds, peanuts, or cashews
2 tablespoons minced cilantro (optional)
1/4 cup toasted pine nuts, almonds, peanuts, or cashews
2 tablespoons minced cilantro (optional)
Equipment
A 14-inch flat-bottom carbon steel wok
A fish spatula or other thin, flexible spatula for stir frying
A fish spatula or other thin, flexible spatula for stir frying
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