Toast the almonds over medium heat in a dry wok or large non-stick skillet stirring constantly until lightly browned, 1 to 2 minutes. Transfer to a plate and set aside.
Whisk the eggs and soy sauce together in a small bowl, set aside.
Heat the wok up over medium-high and add 2 TBSP of the oil, tilt the pan around to coat the bottom and sides of the pan with oil. When the oil is hot add the eggs and scramble for about 15 seconds, transfer the scrambled eggs to a plate and set aside.
Add the remaining 2 TBSP of oil to the pan, tilt the pan around to coat the bottom and sides of the pan again with oil. When the oil is hot add the ginger and scallions and cook while stirring for about 30 seconds. Add the rice, eggs, and almonds to the pan. Cook and stir while breaking up the eggs, about 2 more minutes. Take off the heat and season with salt & pepper to taste.
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