Classic Fried Rice

Steps

1. 1. Scramble the eggs

   • Heat 1 tbsp vegetable oil in a large wok or nonstick skillet over medium-high heat.
   • Add 3 lightly beaten eggs and scramble until just set, about 1 minute.
   • Transfer scrambled eggs to a plate and set aside.

2. 2. Sauté the aromatics and vegetables

   • Add remaining 1 tbsp vegetable oil to the same wok over high heat.
   • Add the white parts of 4 sliced green onions, 3 cloves minced garlic, and 1 tsp grated ginger; stir for 30 seconds until fragrant.
   • Add 1 cup frozen peas and carrots; stir-fry for 2 minutes until heated through.

3. 3. Fry the rice and finish

   • Add 3 cups chilled cooked rice; break up any clumps and toss to combine, about 2 minutes.
   • Drizzle 3 tbsp low-sodium soy sauce and 1 tbsp sesame oil over the rice; stir-fry for another 1 minute.
   • Return scrambled eggs to the wok along with the green parts of the green onions; toss to combine.
   • Season with 1/2 tsp white pepper; stir once more and remove from heat.