*Click on the photo to enlarge1 tablespoon grapeseed or canola oil
3 tablespoons chopped peeled fresh ginger
2 tablespoons minced garlic
2 cups thinly vertically sliced onion
1/4 teaspoon salt
4 cups cooked short-grain rice, chilled(Make a day ahead and store in the fridge)
2 large eggs, lightly beaten
1/4 cup chopped green onions
2 tablespoons low-sodium soy sauce
2 teaspoons dark sesame oil
Heat grapeseed oil in a large nonstick skillet over medium heat; add ginger and garlic. Cook 10 minutes or until browned and crisp, stirring constantly. Remove from pan; set aside.
Add sliced onion to pan; reduce heat to medium-low. Cover and cook 10 minutes or until soft; stir occasionally. Sprinkle salt over onion; increase heat to medium-high. Add rice; cook 4 minutes or until heated, stirring frequently.
Make a well in center of rice; add eggs, stirring to scramble. Gradually incorporate eggs into rice; stir in ginger mixture, green onions, soy sauce, and sesame oil.
Serves 4
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