Egg Fried Rice
Golden ribbons of egg tossed through savory soy-kissed rice, the takeout classic that costs pennies at home.
Ingredients (serves 4)
- 4 cups cooked rice
- 4 eggs
- 3 scallions
- 1 cup frozen peas
- 1 carrot
- 2 cloves garlic
- 3 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp vegetable oil
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Save this recipeInstructions
- 1
Dice the carrot small, slice the scallions, mince the garlic, and beat the eggs. Cold day-old rice works best, so break up any clumps with your fingers.
- 2
Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat, pour in the eggs, and scramble into soft curds, about 1 minute. Slide onto a plate.
- 3
Add the remaining oil and stir-fry the carrot for 2 minutes, then add the peas and garlic for 1 minute more.
- 4
Add the rice and press it into the hot pan, letting it sizzle undisturbed for 1 minute before tossing. Repeat twice until the rice is hot and lightly toasted.
- 5
Return the eggs, add the soy sauce and sesame oil, and toss until every grain is coated.
- 6
Fold in the scallions and serve straight from the pan.
