Fried Rice

Steps

1. 1. Prep the aromatics

   • Slice 4 green onions, keeping white and light green parts separate from the dark tops.
   • Mince 3 garlic cloves.
   • Crack 3 eggs into a small bowl and beat lightly with a fork.

2. 2. Scramble the eggs

   • Heat a large wok or skillet over high heat until it just starts to smoke, about 2 minutes.
   • Add 1 tbsp oil and swirl to coat.
   • Pour in the beaten eggs and let set for 10 seconds.
   • Scramble into large, soft curds, about 30 seconds total.
   • Transfer eggs to a plate before they fully cook — they finish in the rice.

3. 3. Fry the rice

   Warning: High heat is essential. If you smell burning rather than toasting, reduce to medium-high but don't go lower.

   • Add remaining 2 tbsp oil to the hot wok.
   • Add white parts of green onions and minced garlic; stir-fry 30 seconds until fragrant.
   • Add 1 cup frozen peas and carrots; stir-fry 1–2 minutes until thawed and hot.
   • Add cold rice and press it flat against the pan; cook undisturbed 1–2 minutes until lightly toasted on the bottom.
   • Stir and break up any clumps, then let sit another minute.

4. 4. Season and finish

   • Add 3 tbsp soy sauce and 1/2 tsp white pepper; toss to coat.
   • Return scrambled eggs to wok and fold in gently.
   • Drizzle 1 tbsp sesame oil over top and toss once more.
   • Taste and add more soy sauce if needed.
   • Serve topped with the dark green onion tops.