Crispy Fried Eggs On Garlic Fried Rice

• 6 cups cold cooked rice
• 4-6 tablespoons vegetable or canola oil or bacon grease
• 2 cloves garlic, minced or pressed
• 1-2 cups frozen blend of peas and carrots (optional)
• 2 teaspoons table salt
• 1/2 teaspoon pepper
• 4-8 eggs (1 or 2 per person, as desired)
• 1 green onion, sliced (optional)

1. Place cold rice in a large non-stick skillet or wok, breaking up any clumps with your fingers. Drizzle 4 tablespoons of the oil over the rice and stir to coat the grains evenly. Add the garlic, vegetables, salt and pepper, then place the skillet over high heat and saute, stirring frequently until rice is heated through; turn heat down to medium high if garlic begins to brown before the rice is hot. Spoon rice from skillet into serving bowls.
2. Add a tablespoon or two of oil to skillet if necessary, and set the heat to high. Crack four eggs into the skillet and allow them to fry until the bottoms are somewhat crispy and medium golden and the whites are cooked through. Place one or two eggs on top of each serving of rice and sprinkle with green onion slices to garnish. (Cook no more than four eggs at a time so that the skillet isn't crowded; the eggs should be sunny-side up but with crispy bottoms, not steamed. If you can't bring yourself to eat eggs this way, you can cook them any way you like.)

cold cooked rice, vegetable, garlic, peas, salt, pepper, eggs, green onion

Taken from food52.com/recipes/11895-crispy-fried-eggs-on-garlic-fried-rice (may not work)