Fried rice is a lifestyle. Humble day-old rice can be anything and everything. Just add seasonal veggies and a little scrambled egg. In this case, chard and scallions make this an especially bright stir-fry. We leave the soy sauce out in this recipe, opting instead for the freshness of Shaoxing wine and rice vinegar, but feel free to add a little if you like.
Ingredients
- 2 tbsp peanut oil
- 4 eggs, beaten
- 3 cups day-old, cooked rice
- 8 green onions, roots removed, sliced
- 6 tbsp Shaoxing cooking wine
- 1 tbsp rice vinegar
- 1-2 tsp salt, plus more to taste
- 2 tbsp garlic, minced
- 2 tbsp ginger, minced
- 1 bunch swiss chard, roughly chopped, stems and leaves separated
Preparation
- Heat 1 tbsp of the peanut oil in the wok over high heat. Add the garlic and ginger and cook for 30 seconds, or until aromatic. Add the chard stems and cook until softened, 5-7 minutes. Add the chard leaves and the scallions to the wok and cook until just wilted, a few minutes more. Transfer to a bowl and set aside.
- Add the remaining oil to the wok. Once hot, add the rice, breaking up any clumps with a wooden spoon. Stir-fry the rice until totally coated with oil, then make a little well in the center and pour the eggs into it. Scramble the eggs in place, then gently stir the cooked eggs into the rice.
- Return the chard mixture to the wok and stir to combine. Add the Shaoxing wine and the rice vinegar and cook, stirring, for about 1 minute. Follow with the salt. Serve hot.
