Easy Fried Rice
Perfect for when you want to go classic or as a great starting point to a version of your own.
Ingredients
- 3 clovesgarlic
- 2 mediumscallions
- 2 tablespoonsplus 1 teaspoon vegetable oil, divided
- 1 cupfrozen peas and carrots (do not thaw)
- 4 cupscold cooked brown or white rice (see recipe notes), preferably medium grain
- 1 tablespoonsoy sauce or tamari
- 1 ½ teaspoonskosher salt, plus more as needed
- ¾ teaspoonground white pepper, plus more as needed
- 2 largeeggs
- ¾ teaspoontoasted sesame oil
Directions
- 1
Mince 3 garlic cloves. Thinly slice 2 medium scallions crosswise on a slight diagonal, keeping the white parts separate from the light and dark green parts.
- 2
Heat 2 tablespoons of the vegetable oil in a large wok or nonstick frying pan over medium-high heat until shimmering. Add the garlic, scallion whites, and 1 cup frozen peas and carrots. Stir-fry until the carrots and peas are thawed, about 2 minutes.
- 3
Add 4 cups cold cooked rice, breaking up any clumps of rice with your fingers as you add it in. Toss to combine with the peas and carrots. Add 1 tablespoon soy sauce, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon ground white pepper. Stir to combine.
- 4
Push the fried rice to one side of the pan. Add the remaining 1 teaspoon vegetable oil to the now-empty side of the pan, then crack 2 large eggs into the oil. Scramble into fluffy curds until almost set.
- 5
Turn off the heat and stir the eggs into the fried rice, breaking up any large pieces of egg. Drizzle with 3/4 teaspoon toasted sesame oil and toss to combine. Taste and season with more kosher salt and white pepper as needed. Garnish with the reserved scallion greens.