Ingredients
- 3 cloves garlic, minced
- 2 medium scallions, thinly sliced (whites and greens separated)
- 2 tablespoons plus 1 teaspoon vegetable oil, divided
- 1 cup frozen peas and carrots (do not thaw)
- 4 cups cold cooked brown or white rice (preferably day-old, medium grain)
- 1 tablespoon soy sauce or tamari
- 1 1/2 teaspoons kosher salt, plus more as needed
- 3/4 teaspoon ground white pepper, plus more as needed
- 2 large eggs
- 3/4 teaspoon toasted sesame oil
Instructions
- Heat 2 tablespoons vegetable oil in a large wok or nonstick pan over medium-high heat until shimmering.
- Add garlic, scallion whites, peas, and carrots. Stir-fry until vegetables are thawed and aromatic, about 2 minutes.
- Add cold cooked rice, breaking up any clumps. Stir in soy sauce, salt, and white pepper. Toss to combine thoroughly.
- Push the rice to one side of the pan. Add the remaining 1 teaspoon of oil to the empty side, crack in the eggs, and scramble them until nearly set.
- Turn off the heat and mix the scrambled eggs into the rice, breaking up any large curds.
- Drizzle toasted sesame oil over the rice, toss to combine, and season with more salt and pepper if needed.
- Garnish with reserved scallion greens and serve warm.
Notes
- Day-old rice is best—spread fresh rice thin on a pan and chill for 1 hour to dry it out if needed.
- Chinese sausage, shrimp, or chili oil are great additions for variety.
- Fried rice stores well in the fridge for up to 4 days and in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 1/4 cups
- Calories: 320
- Sugar: 3g
- Sodium: 690mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 95mg
