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Egg Fried Rice

Fluffy grains, golden egg, and a hint of soy—this is the fastest comfort food on the planet.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups day-old cooked rice cold, separated grains
  • 2 large eggs beaten
  • 2 tbsp neutral oil peanut or canola
  • 1 small onion finely diced
  • ½ cup frozen peas and carrots thawed
  • 1 ½ tbsp light soy sauce
  • ½ tsp sesame oil
  • 2 green onions sliced (white & green parts separated)
  • salt & white pepper to taste
  • optional: chili flakes or sesame seeds for garnish

Equipment

  • 1 wok or large non-stick skillet
  • 1 wooden spoon or spatula
  • 1 small bowl for beating eggs

Method
 

  1. Heat a wok or large skillet over high heat until smoking. Add 1 tbsp oil and swirl to coat.
  2. Pour in beaten eggs; scramble quickly until just set but still soft. Remove to a plate.
  3. Add remaining oil. Stir-fry onion and white parts of green onion for 30 seconds.
  4. Toss in cold rice; break up clumps and fry for 2 minutes until grains dance.
  5. Return eggs to the pan; add peas, carrots, soy sauce, sesame oil. Stir-fry 2 minutes.
  6. Taste; season with salt and white pepper. Finish with green onion tops.
  7. Serve immediately in warm bowls. Sprinkle chili flakes or sesame seeds if desired.

Notes

Day-old rice works best because it's drier. Fresh rice can be spread on a tray and refrigerated 30 min to dry out.
For extra protein, add shrimp or diced ham with the vegetables.
Make it vegan: swap eggs for scrambled tofu and use tamari instead of soy sauce.