Any rice is fine for this dish, but Lemongrass Rice (page 181) makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

　　

Ingredients

serves 4

　　3 tablespoons vegetable oil

　　1 teaspoon Chinese chili paste (optional)

　　1 teaspoon salt

　　2 garlic cloves, minced

　　4 eggs, beaten

　　4 or 5 stalks bok choy, chopped into bite-sized pieces (about 4 cups)

　　1 bunch scallions, chopped

　　4 cups rinsed and drained baby spinach (3 or 4 ounces)

　　1 cup fresh or frozen corn kernels

　　2 cups cooked rice

　　1 tablespoon soy sauce

　　

Step 1

Before you begin to stir-fry, have everything prepped and close at hand: Cook rice if you don’t have leftovers, chop the vegetables, and beat the eggs.

　　

Step 2

In a large wok (or you could use a skillet) on medium-high heat, warm half of the oil, chili paste, salt, and garlic. Sizzle for a few seconds, mashing the chili paste into the oil. Pour the eggs into the hot oil and cook, scraping the cooked egg toward the center and tilting the pan so the liquid egg spreads and cooks. Cut into bite-sized pieces and transfer to a bowl.

　　

Step 3

Wipe out the pan and heat the remaining oil, chili paste, salt, and garlic. Add the bok choy and stir-fry for a minute. Add the scallions and spinach and stir-fry until the spinach is just wilted. Add the corn and stir-fry for another minute. Stir in the rice. When the rice is hot, mix in the soy sauce and the cooked eggs. Serve immediately.

　　

Serving & menu ideas

Step 4

Round out this simple Asian supper with Spicy Tofu (page 65) and a Pineapple Ginger Shake (page 281).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.