Easy Fried Rice

1. 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. 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.

   2 min
3. 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. 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. 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.

Recipe Notes

1. 6

   Rice: Cook 1 1/3 cups raw white or brown rice to get 4 cups cooked rice.Make ahead: Cook the rice up to 1 day ahead. Spread it out on a rimmed baking sheet in a thin layer, then refrigerate.Storage: Fried rice can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.