If you happen to have a container of leftover steamed rice from your last Chinese takeout binge, this is a great way to bring a bit of life back into those three-day-old crusty grains. If not, make sure to let the rice cool as much as possible before you fry it. The rice will stick and clump if you try to fry it when it’s too hot.
- 1 tsp. toasted sesame oil
- 6 hot dogs, sliced
- 3 green onions, finely sliced
- ¼ cup cilantro, chopped with leaves and stems divided
- 2 tbsp. plus 1 tsp. vegetable oil (divided)
- 1 tbsp. ginger, grated
- 3 garlic cloves, finely chopped
- 4 cups (ish) of cold leftover rice
- 1 ½ cups frozen peas
- 3 tbsp. soy sauce
- Salt, to taste
- 4 eggs
- Toasted sesame seeds (optional)
- Hot sauce (optional)
- Heat sesame oil in a cast-iron skillet over medium-high heat, and when shimmering add the hot dogs, half of the green onion and half of the cilantro (the half with mostly stems). Cook, stirring often, until the hot dogs begin to brown (about 3 minutes).
- Add two tbsp. vegetable oil, ginger and garlic, then cook until fragrant. Add rice and frozen peas and cook, stirring constantly for 4 minutes or until all the ingredients are fully incorporated and the rice begins to look toasted. Add soy sauce and toss until coated, then season to taste with salt and pepper. Remove from heat, but keep warm.
- Place a non-stick skillet over high heat and add remaining vegetable oil. When shimmering, break eggs into the pan and cook until whites are set but yolks are still runny.
- Divide fried rice between 4 bowls, top each bowl with a fried egg, then with remaining chopped green onion and cilantro. Sprinkle with sesame seeds and hot sauce and serve
Frying hot dogs and aromatics