Ginger-Carrot Fried Rice

Instructions

1. Prep the Vegetables

   10 min hands-on

   • Grate the carrots and ginger separately.
   • Mince the garlic and slice the onion thinly.
   • Chop the cilantro stalks finely, reserving the leaves for garnish.
   • Thinly slice the pak choi, separating the crisp white stalks from the leafy greens.
   • Finely slice the scallions for a fresh finishing touch.

2. Prepare the Rice

   2 min hands-on15 min waiting

   • Cook the white rice according to package instructions.
   • Spread the cooked rice on a tray to cool, preventing clumping.

3. Start the Aromatics

   3 min hands-on

   • Heat olive oil in a large skillet or wok over medium heat.
   • Add sliced onion, garlic, and grated ginger.
   • Sauté for 2-3 minutes until fragrant and softened, stirring constantly.

4. Introduce the Spices

   2 min hands-on

   • Stir in curry powder and chili powder.
   • Toast the spices with the aromatics for 1-2 minutes to release their flavor.

5. Cook the Vegetables

   4 min hands-on

   • Add grated carrots and white pak choi stalks to the skillet.
   • Stir-fry for 3-4 minutes until carrots are tender and pak choi stalks are slightly softened.

6. Scramble the Eggs

   2 min hands-on

   • Push vegetables to one side of the skillet.
   • Crack eggs into the empty space and allow them to set slightly.
   • Scramble and mix them into the vegetables.

7. Fry the Rice

   6 min hands-on

   • Increase heat to high and add cooled rice to the skillet.
   • Toss everything together, ensuring rice is evenly coated with spices and vegetables.
   • Cook for 5-7 minutes, stirring frequently to achieve a slightly crispy texture.

8. Add the Greens

   3 min hands-on

   • Stir in leafy greens of pak choi and chopped cilantro leaves.
   • Cook for an additional 2-3 minutes until greens are wilted but vibrant.

9. Finish and Garnish

   2 min hands-on

   • Remove skillet from heat.
   • Taste and adjust seasoning with salt or additional chili powder if desired.
   • Garnish with sliced scallions and extra cilantro leaves before serving.
   • Cooking tips:
   • Use day-old rice for the best frying results, as it is less sticky and absorbs flavors more effectively.
   • Adjust the amount of chili powder to suit your spice tolerance.
   • For added crunch, sprinkle toasted sesame seeds or crushed peanuts on top before serving.
   • Serve immediately to enjoy the contrasting textures of crispy rice and juicy pak choi.