Japanese Fried Rice

Directions

1In a small bowl combine soy sauce, sake and minced garlic. Set aside. 


2Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs and 1 teaspoon soy mixture. Add egg mixture; cook until set, about 1 to 2 minutes. Transfer cooked eggs to a cutting board (reserve skillet); roll up, and thinly slice eggs crosswise. Set aside. 


3Increase heat to high, add 1 tablespoon soy mixture and scallions, cook 2 minutes until just beginning to brown. Add rice, cook, tossing occasionally and scraping rice from the bottom of the pan, until heated through, about 3 minutes. Add the scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Stir in scallion greens. Garnish with additional scallion greens.