Egg Fried Rice
v1.0
Day-old rice and a hot, dry skillet produce separate grains instead of a soft clump. The eggs cook first, then return at the end so they stay tender.
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Equipment
- Large skillet or wok
- Flexible spatula
- Small bowl
Instructions
- 1
Use clean hands to break the cold rice into separate grains before heating the skillet.
⏱ 2 min
- 2
Heat a large dry skillet or wok over high heat until very hot. Beat the eggs with the salt.
⏱ 2 min
- 3
Add 1 tablespoon oil and the eggs. Stir just until softly set, then transfer them to a clean bowl.
⏱ 1 min
- 4
Add the remaining oil, peas and carrots, and scallion whites. Stir-fry until hot and any surface moisture has evaporated.
⏱ 2 min
- 5
Add the rice and press it into an even layer. Let it cook undisturbed for 1 minute, then toss and repeat until the grains are hot and lightly toasted.
⏱ 4 min
- 6
Drizzle the soy sauce around the hot edge of the pan. Add the sesame oil, white pepper, eggs, and scallion greens, then toss until evenly combined.
⏱ 2 min
- 7
Serve immediately. Refrigerate leftovers within 2 hours and reheat them until steaming hot.
⏱ 1 min
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