Fried Rice-Japanese Style
2 tablespoons vegetable oil, divided
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2 eggs, whisked
salt and pepper, to taste
2 cups day-old sushi rice or other short-grain white rice
2 garlic cloves, minced
3 scallions, thinly sliced, whites and greens separated 3 ounces char siu small diced
1 tablespoon sesame oil 1 teaspoon soy sauce ½ cup edamame, cooking according to package instructions
furikake for garnish
Heat 1 tablespoon oil over medium-high heat in a wok until smoking. Add the eggs and scramble, season to taste with salt and pepper. Remove once cooked and set aside.
Heat the remaining 1 tablespoon oil in the wok. Add the rice, garlic, scallion whites and chr sui. Stir fry for 1-2 minutes, coating the rice in the oil and breaking up any clumps. Push the rice mixture to one side of the wok, add the sesame oil and soy sauce on the empty side. Heat for a few seconds and stir fry everything together. Stir in the edamame, scallion greens, scrambled eggs. Taste for seasoning and adjust if needed. Serve topped with a generous shake or two of furikake.