Fried Rice
Classic wok-fried rice with eggs, vegetables, and soy sauce. Best made with day-old rice for the perfect dry, chewy texture.
Ingredients
- 4 cups cooked white rice, day-old, cold
- 2 eggs, lightly beaten
- 1 cup frozen peas and carrots, thawed
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tsp toasted sesame oil
- 2 tbsp vegetable oil
- 1/4 tsp white pepper
Instructions
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1
Start with 4 cups day-old, cold cooked white rice, broken into individual grains.
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2
Heat a wok or large skillet over high heat until smoking. Add 2 tbsp vegetable oil.
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3
Add 2 minced garlic cloves and white parts of 4 thinly sliced scallions. Stir-fry 30 seconds.
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4
Add 1 cup thawed frozen peas and carrots and stir-fry 1-2 minutes.
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5
Push to one side, add 2 lightly beaten eggs to empty side, scramble until just set, then mix with vegetables.
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6
Add the cold rice and stir-fry, pressing to break up clumps, for 3-4 minutes until heated through.
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7
Add 3 tbsp soy sauce and 1/4 tsp white pepper. Toss and cook 1 more minute.
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8
Off heat, drizzle with 2 tsp toasted sesame oil and top with green scallion tops. Serve immediately.