From the store to the kitchen to the table: We outline the steps that get you from something raw to something cooked using simple ingredients, free of measurements and complicated techniques. A method that you can have in your back pocket and whip out whenever you like. We call it recipe-free cooking.
Illustrations by Bill Russell
Beat the eggs with a fork.
Thinly slice the white and pale green parts of the scallions, and peel and mince a 1/2 inch of the ginger.
Heat the frying pan on the stove, and add vegetable oil. When the oil is hot, add the ginger. Cook until browned and fragrant.
Add the rice to the pan and stir to coat in the hot oil.
Add one spoonful of sesame oil and a few spoonfuls of soy sauce; stir.
Add the beaten eggs and stir.
Add the peas and sprouts, then stir again.
To serve, put in a bowl and top with scallions.
Beat the eggs with a fork.
Thinly slice the white and pale green parts of the scallions, and peel and mince a 1/2 inch of the ginger.
Heat the frying pan on the stove, and add vegetable oil. When the oil is hot, add the ginger. Cook until browned and fragrant.
Add the rice to the pan and stir to coat in the hot oil.
Add one spoonful of sesame oil and a few spoonfuls of soy sauce; stir.
Add the beaten eggs and stir.
Add the peas and sprouts, then stir again.
To serve, put in a bowl and top with scallions.