|3||tablespoons peanut oil|
|3||eggs, lightly beaten|
|Salt and black pepper,
|2||cloves garlic, finely chopped|
|1||piece (2 inches) fresh
ginger, finely chopped
|1||bunch scallions, cut into 2-inch pieces|
|1||red bell pepper, seeded and thinly sliced|
|1||cup frozen peas, rinsed with cold water|
|4||cups cooked long-grain brown rice|
|½||cup cooked bok choy|
|1||piece cooked cod, flaked|
|¼||cup soy sauce|
|2||teaspoons dark sesame oil|
|1||tablespoon sesame seeds|
1. In a large skillet over medium-high heat, heat 1 tablespoon of the peanut oil. Add the eggs, salt, and black pepper. Scramble for 1 to 2 minutes or until they form large, soft curds. Transfer to a cutting board, and chop coarsely.
2. Add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic, ginger, and scallions. Cook, stirring, for 2 minutes. Add the red pepper and cook, stirring, for 3 to 5 minutes or until almost tender.
3. Stir in the peas, rice, bok choy, cod, soy sauce, and sesame oil. Cook, stirring gently, for 2 minutes, or until peas, rice, and fish are hot. Stir in eggs and sesame seeds.
Karoline Boehm Goodnick