Egg Fried Rice
Savory, slightly smoky stir-fried rice with fluffy scrambled eggs, sweet peas, and carrots tossed in a simple soy sauce glaze.
Ingredients
- 4 cup cooked white rice · day-old, chilled and separated
- 3 large eggs · beaten
- 2 tbsp vegetable oil
- 1 cup frozen peas and carrots · thawed
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions · sliced
- 2 garlic · minced
Directions
- 1
Scramble the eggs
Heat 1 tbsp of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs, scramble quickly until just set, then remove them to a plate.
- 2
Sauté aromatics and veggies
Add the remaining 1 tbsp of oil to the wok. Add the minced garlic and thawed peas and carrots, stirring for 2 minutes until fragrant and heated through.
- 3
Fry the rice
Add the chilled rice to the wok. Press it flat against the pan to toast slightly, then toss and stir continuously for 3 minutes until the grains are hot and slightly chewy.
- 4
Season and combine
Pour the soy sauce and sesame oil evenly over the rice, tossing constantly until every grain is evenly coated and brown. Return the scrambled eggs to the wok and break them up into the rice.
- 5
Finish and serve
Remove the wok from the heat and stir in the sliced green onions. Serve immediately while hot.