Fried Rice with Poached Egg, Zucchini, and Celery Recipe

 Fried Rice with Poached Egg, Zucchini, and Celery

Ingredients:

1 cup rice (preferably long-grain rice, such as jasmine or basmati, cooked and cooled)

1 medium zucchini (diced)

1 stalk celery (thinly sliced)

2 eggs (for poaching)

2 tablespoons vegetable oil (or sesame oil for added flavor)

2 tablespoons soy sauce

1 teaspoon sesame oil (optional)

1 clove garlic (minced)

1 teaspoon grated ginger (optional, for extra flavor)

Salt and pepper to taste

Chopped scallions (for garnish, optional)

Instructions:

Prepare the rice: Use pre-cooked rice, preferably cooled (day-old rice works best for the fried texture). If you don't have any, cook the rice and spread it out on a tray to cool quickly.

Poach the eggs: Bring water to a boil in a small saucepan with a pinch of salt and a tablespoon of vinegar (optional; it helps the egg maintain its shape).

Crack each egg into a small bowl. Create a gentle swirl in the boiling water with a spoon and gently slide the egg into the center. Cook for 3-4 minutes for a soft yolk. Remove with a slotted spoon and set aside on a plate.

Prepare the fried rice: Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add the garlic and ginger (if using) and sauté for 30 seconds until fragrant.

Add the zucchini and celery. Sauté for 3-4 minutes until tender but still crisp.

Add the cooked rice to the skillet. Mix well, spreading the rice evenly to coat. Cook for 5-7 minutes, stirring occasionally, until the rice is lightly golden. Season with soy sauce, sesame oil (if using), salt, and pepper. Mix well and cook for another 1-2 minutes.

Assembly

: Divide the fried rice between two plates.

Place a poached egg on each portion of rice.

Finish with chopped scallions, if desired, and a pinch of pepper.

Tips:

For extra flavor, add a pinch of white pepper or hot sauce.

You can add other vegetables, such as carrots or broccoli, for variety.

Cold rice prevents soggy rice; avoid using freshly cooked rice.