Chinese
Fifteen-Minute Egg Fried Rice
High-heat egg fried rice with fluffy curds, separate toasted grains, sweet peas, scallions, and a savory sesame finish.
4 servings · 5 minutes prep · 10 minutes cook
Ingredients
Main
- 4 cups, cold, with the grains separated
- 3 large eggs, beaten
- 3 tbsp, divided
- 1 cup, thawed and dried
- 4 scallions, whites and greens separated and thinly sliced
- 2 tbsp
- 1 tsp
- 1/4 tsp, or use black pepper
Directions
General
- Break up cooked long grain rice before heating, separating any firm clumps without crushing the grains.
- Heat a wok or large nonstick skillet over high heat until a drop of water evaporates instantly.
- Add 1 tablespoon neutral oil and egg. Scramble just until softly set, 30–45 seconds, then transfer the egg to a plate.
- Add the remaining 2 tablespoons neutral oil, scallions whites, and the rice. Stir-fry for 3–4 minutes, pressing out clumps and repeatedly turning the grains so they make contact with the hot pan.
- Add frozen peas and stir-fry for 1 minute.
- Drizzle soy sauce around the hot edge of the pan and toss thoroughly. Return the egg, then season with toasted sesame oil and white pepper.
- Fold in scallions greens and serve immediately.
- Use only cooked rice that was cooled promptly and kept properly refrigerated before use.
