egg fried rice

Ingredients

• 1 cup cooked rice, preferably day-old
• 2 tablespoons vegetable oil
• 2 large eggs
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Whisk eggs with a pinch of salt and pepper. Pour into the wok and cook, scrambling until set, remove and set aside.
3. Add the onion and carrots to the wok and stir-fry for 2-3 minutes, or until softened.
4. Add the minced garlic and stir-fry for another minute.
5. Add the cooked rice to the wok and break it up with a spatula. Stir-fry for 3-5 minutes, until heated through.
6. Add the cooked scrambled eggs and frozen peas. Continue stir-frying for 2-3 minutes, until everything is well combined.
7. Drizzle with soy sauce and sesame oil. Season with salt and pepper to taste. Stir-fry for another minute to ensure flavors meld.

Notes

• Using day-old rice is crucial for the right texture – it should be dry and separate, not sticky.
• A wok is ideal for fried rice, but a large skillet will work too. Use high heat for best results.
• Don't overcrowd the pan; cook in batches if necessary to maintain high heat.
• To store, let the fried rice cool completely before transferring to an airtight container. It's best enjoyed within 2-3 days.