Fried Rice with Sunny-Side Up Egg

Ingredients

Mise en Place

Canola oil

1 small onion, thinly slices

1 medium carrot, julienned

1-inch piece(s) fresh ginger, grated or finely chopped

2 clove(s) garlic, smashed and finely chopped

4 scallions, whites and greens, cut on the bias

1/2 pound(s) ham, cut into 1/4-inch dice

1 cup(s) frozen shelled edamame, thawed

1/2 bunch(es) fresh cilantro, some leaves left whole for garnish and the rest finely chopped

4 cup(s) white rice, cooked and cooled

1/4 cup(s) soy sauce

2 tablespoon(s) rice wine vinegar

1-2 tablespoon(s) sambal oelek or Asian chili paste, optional

1 large egg, per person

Directions

Coat a large sauté pan generously with canola oil (it is FRIED rice) and toss in the onion and carrot; bring the pan to medium-high heat. Cook for 6 to 7 minutes, stirring frequently.

Stir in the ginger, garlic, and scallion whites and cook for 1 minute more.

Toss in the ham, edamame, and chopped cilantro and increase the heat to high.

Add the rice to the pan and stir to combine, then let sit and get a little crunchy on the bottom. Toss occasionally, but be sure to give it a chance to get a little crispy, 3 to 4 minutes, and then repeat — resist the urge to stir it too much or it will just get soggy.

In a small bowl, combine the soy sauce, rice wine, and sambal, if using and add it to the rice, cooking over high heat, 1 to 2 minutes.

Meanwhile, coat a medium nonstick sauté pan lightly with canola oil, add the eggs, and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.

Transfer the rice to serving plates and top each with an egg, a sprinkle of the whole cilantro leaves, and scallion greens.