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GINGER SCALLION FRIED RICE Serves 4 Inspired by Saffron Lane

4 tablespoons toasted sesame oil, divided 6 green onions (scallions), whites and dark greens separated, sliced 1 medium carrot, julienned 1/2 cup shelled edamame 3 tablespoons minced ginger 2 garlic cloves, minced 4 ounces shiitake mushrooms, thinly sliced 2 medium eggs, beaten 3 cups cold, cooked long-grain brown rice 5 tablespoons low-sodium tamari or soy sauce 1 cup cooked, shredded chicken or tofu (dark meat is better if using chicken) freshly cracked black pepper

Heat a large skillet or wok over a medium flame. When hot, add two teaspoons of the sesame oil. Add the white and pale green parts of the green onions and stir. After about a minute, add the carrots, edamame, ginger and garlic and stir to combine. Saute, stirring occasionally, for about five minutes. Remove from heat and set aside.

Add another teaspoon of oil to the same skillet. Add the mushrooms and saute until soft, stirring occasionally, about five minutes. Remove from heat and set aside.

Now increase the heat to medium high. Add another tablespoon of oil. When the oil starts to smoke, add the whisked eggs and let them fan out into a thin layer. Stir eggs as you would to make a scramble. When just cooked, remove and set aside.

Add the remaining two tablespoons of sesame oil and the three cups of rice. Spread the rice in a thin layer in the pan and let cook, stirring a little. Grind some black pepper over the rice now.

After about five minutes, add the tamari or soy sauce. Stir thoroughly to combine. Add the carrot, green onion and edamame mixture, the mushrooms, the scrambled eggs and the chicken and continue to saute and stir until hot, about five minutes.

Turn off heat. Add half of the diced dark green ends of the scallions and stir.