Fluffy, savory fried rice that turns leftover rice and a couple of eggs into dinner in fifteen minutes.
AI illustrationTechnique to learn
Chilled cooked rice has dried out slightly, so the grains separate and toast in a hot pan instead of turning mushy. Break up clumps before cooking and keep the pan hot.
Step 1: Break up the cold rice with your fingers so there are no large clumps.
Step 2: Beat the eggs with a pinch of salt.
Step 3: Heat 1 tbsp oil in a wok or large skillet over high heat. Add the eggs and scramble until just set, then move them to a plate.
Step 4: Add the remaining oil, then the green onion whites and garlic. Stir for 20–30 seconds until fragrant.
Step 5: Add the rice and peas. Spread the rice out and let it sit for 30 seconds, then toss. Repeat for 3–4 minutes until the rice is hot and slightly toasted.
Step 6: Add the soy sauce around the edge of the pan, return the eggs, and toss to combine.
Step 7: Turn off the heat, stir in the sesame oil and green onion greens, and season with white pepper and salt.
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