Egg Fried Rice

Cuisine

Chinese

Servings

4

Total time

25 min

Prep

10 min

Cook

15 min

Difficulty

medium

Ingredients

• 1.33 Cup long-grain white rice - 1 1/3 cups dry (cooked and chilled; about 4 cups cooked), dry equivalent; cook and chill before using, yielding about 4 cups cooked
• 3 Each large eggs - 3 (count), Beat in a small bowl before cooking.
• 1 Cup frozen peas - 1 (cup)
• 4.5 Ounce carrots - 4 1/2 ounces, diced (about 1 cup), diced, about 1 cup
• 4 Each green onions, sliced - 4 (count), sliced
• 3 Tablespoon low-sodium soy sauce - 3 (tablespoons)
• 2 Tablespoon canola oil - 2 (tablespoons), Used in two 1 tablespoon additions.
• 1 Teaspoon garlic, minced - 1 (teaspoon), minced
• 0.25 Teaspoon kosher salt - 1/4 (teaspoon)
• 0.13 Teaspoon ground black pepper - 1/8 (teaspoon)

Instructions

1. Prepare the ingredients

   1. *Dice the carrots*, *slice the green onions*, mince the garlic, and beat the eggs in a small bowl. Break up any *chilled rice clumps* so the rice stir-fries evenly.

2. Cook the eggs

   2. Heat 1 tablespoon canola oil in a large nonstick skillet over *medium-high heat*. Add the eggs and stir gently until *just set*, 30 to 60 seconds, then transfer them to a plate.

3. Soften the carrots

   3. Add the remaining 1 tablespoon canola oil and the carrots to the skillet. Cook, stirring often, until the carrots *begin to soften*, about *3 minutes*.

4. Add garlic and peas

   4. Add the garlic and frozen peas. Stir-fry until the peas are *hot and bright green*, about *1 to 2 minutes*.

5. Stir-fry the rice

   5. Add the chilled rice and kosher salt. Stir-fry, pressing and tossing the rice, until it is *separate and hot*, about *3 to 4 minutes*.

6. Season and combine

   6. Return the eggs to the skillet. Add the low-sodium soy sauce and black pepper, then toss until the rice is *evenly coated* and the seasoning is *mild and balanced*, about 1 minute.

7. Finish and serve

   7. Stir in the green onions and cook for *30 seconds*. Remove from heat and serve the fried rice *hot*.