Scamander Garlic Fried Rice with Crispy Egg
Wok-tossed garlic rice, a lacy-edged crispy egg, and Aeroveg Scamander folded in at the last moment — a 20-minute dinner that eats like your favourite zi char order.
This is the fried rice you make when the fridge looks empty but you still want dinner to feel like a decision, not a compromise. Aeroveg Scamander is the reason it works — its tender stems and mild, sweet leaves wilt in seconds against hot rice, keeping their bite where spinach would collapse. Day-old rice, plenty of garlic, and an egg with crackly edges do the rest.
Method
- Break up the rice. Loosen the cold rice with wet hands so there are no clumps. Mix the soy sauce, fish sauce, and white pepper in a small bowl.
- Fry the garlic. Heat 2 tablespoons of oil in a wok over medium heat. Add the garlic and fry until pale gold and fragrant, about 1 minute.
- Toss the rice. Turn the heat to high, add the rice, and stir-fry for 3–4 minutes until every grain is hot and starting to catch at the edges.
- Season. Pour the sauce around the edge of the wok, then toss to coat evenly. Cook 1 minute more.
- Fold in the Scamander. Add the Aeroveg Scamander and spring onions, toss for 30–45 seconds until the leaves just wilt, then take the wok off the heat.
- Fry the eggs. In a small pan, heat the remaining oil until shimmering. Crack in the eggs and fry until the edges are crisp and lacy but the yolks are still soft.
- Serve. Divide the rice between two bowls and slide a crispy egg on top of each. Break the yolk into the rice at the table.
Scamander's stems carry more sweetness than the leaves — don't trim them away. Chop them a touch smaller than the leaves and they'll cook through in the same 30 seconds.