Classic Egg Fried Rice

Ingredients

• 3 cups cooked and chilled long-grain white rice (day-old, from about 1 cup raw rice cooked in 1 3/4 cups water)
• 3 large eggs, beaten
• 3 tbsp neutral oil (vegetable or canola), divided
• 1/2 cup frozen peas and carrots, thawed
• 1/2 cup diced yellow onion
• 2 green onions, sliced, whites and greens separated
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper (or black pepper)
• 1/2 tsp salt, plus more to taste

Instructions

1. Cook rice a day ahead if possible: rinse 1 cup rice until water runs mostly clear, combine with 1 3/4 cups water in a pot, bring to a boil, cover, reduce heat to low, and simmer 15 minutes. Fluff with a fork and spread on a tray to cool completely, then refrigerate uncovered at least 4 hours so grains firm up and separate.
2. Just before cooking, break up any clumps of the cold rice with your fingers so the grains are loose and separate; this is the single most important step for fried rice that is not gummy.
3. Heat a large nonstick skillet or wok over medium-high heat for 1 minute, then add 1 tablespoon of oil, tilting to coat the pan.
4. Pour in the beaten eggs and let them sit undisturbed for 15 seconds, then scramble quickly with a spatula until just set but still glossy, about 45 seconds. Transfer eggs to a plate and set aside.
5. Add the remaining 2 tablespoons of oil to the same pan over medium-high heat. Add the diced onion and green onion whites, and cook, stirring, for 2 minutes until softened and translucent at the edges.
6. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned.
7. Add the thawed peas and carrots and cook for 1 minute, stirring, until heated through.
8. Add the cold rice to the pan, breaking up any remaining clumps with the spatula. Spread it in an even layer and let it sit undisturbed for 1 minute to pick up a little char before stirring.
9. Drizzle the soy sauce evenly over the rice and toss continuously for 2-3 minutes over high heat until every grain is coated and lightly golden; the rice should look glossy and separate, never sticky or wet.
10. Return the scrambled egg to the pan, breaking it into small pieces, and toss to combine evenly with the rice.
11. Drizzle with sesame oil, add white pepper and salt, and toss once more. Taste and adjust salt or soy sauce.
12. Remove from heat, stir in the green onion greens, and serve immediately while hot.

Nutrition

Calories	385
Protein	12.0 g
Fat	15.0 g
Carbs	50.0 g
Fiber	2.0 g
Sodium	780 mg

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.