Egg Fried Rice

Ingredients

US measurements with metric in parentheses.

• 4 cups (600 g) cold cooked rice, day-old
• 3 tbsp (45 ml) vegetable oil, divided
• 3 large eggs, beaten
• 1 cup (140 g) frozen peas and carrots
• 3 green onions, whites and greens separated
• 2 cloves garlic, minced
• 2 tbsp (30 ml) soy sauce
• 1 tsp (5 ml) toasted sesame oil
• ¼ tsp (0.5 g) white pepper

Instructions

1. Break up any clumps in the cold rice with your fingers.
2. Heat 1 tbsp oil in a large skillet or wok over high heat. Scramble the eggs 30 seconds until just set, then remove.
3. Add the remaining oil, green onion whites and garlic and stir 20 seconds.
4. Add the rice and spread it out. Stir-fry 3 to 4 minutes until hot and some grains toast.
5. Add the peas and carrots, soy sauce and pepper and toss 2 minutes.
6. Return the eggs, add sesame oil and green onion greens, and toss to combine.