Fried Rice with Sunny-Side Up Egg

1. 1

   Coat a large saute pan generously with canola oil (it is FRIED rice) and toss in the onion and carrot; bring the pan to medium-high heat.

2. 2

   Cook for 6 to 7 minutes, stirring frequently.

3. 3

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

4. 4

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

5. 5

   Add the rice to the pan and stir to combine, then let sit and get a little crunchy on the bottom.

6. 6

   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.

7. 7

   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.

8. 8

   Meanwhile, coat a medium nonstick saute pan lightly with canola oil, add the eggs, and bring to medium heat.

9. 9

   Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.

10. 10

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

* Per serving · 4 servings · Values may vary.

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