Ingredient List
(Serves 4 - 6)
- 4 eggs, scrambled or Just Egg equivalent
- 1 bunch of scallions, sliced, green and white separated
- 1 tb minced garlic
- 1 tb minced ginger
- 1 red bell pepper, small dice
- 1 zucchini, small dice
- 4 cups cooked hot house rice (50/50 brown/white, soak brown rice for 1 hour separately in water then cook together with white rice)
- 2 tbs tamari
- 2 cups watercress or any greens
- Grape seed oil or canola to cook
- Kosher salt and fresh ground black pepper to taste
Instructions
Pre-heat a wok and 1 inch of oil to almost smoking temperature to “fry” the eggs. Line a plate with a paper towel. Crack eggs in a bowl, season with salt and pepper and give them a quick scramble. Add eggs to wok and stir vigorously until puffed and cooked thru, drain on paper towels. In the same wok, add a touch of oil then scallion whites, sauté for 1 minute then add garlic and ginger, season and stir. Add bell peppers, zucchini, and watercress, season and wok stir until softened, about 2 minutes. Add tamari and the hot rice, mix well. Lastly, add back the scrambled eggs and taste for seasoning.
Plating
On a platter or a large bowl, place greens down first and top with fried rice. Garnish with scallion greens and freshly cracked black pepper. Enjoy!
