Cold, day-old rice gets tossed into a screaming-hot wok until the grains separate and crisp at the edges, soaking up all that toasty flavor without turning mushy. Fluffy scrambled eggs fold back in for richness, while sweet peas and carrots and a bright scatter of scallions keep every bite colorful and fresh. Garlic gets bloomed quickly in hot oil, just long enough to turn fragrant without scorching, so its flavor carries through the whole dish. A finishing touch of sesame oil adds a nutty depth that ties the vegetables, eggs, and rice together into one cohesive plate. This one comes together fast, in a single pan, and makes a satisfying dinner that fits neatly into an anti-inflammatory way of cooking. It's the kind of weeknight staple you'll want in regular rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. Crack the eggs into a small bowl and beat lightly with a fork until the yolks and whites are just combined.
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble with a spatula into large, just-set curds, about 30 seconds total. Transfer the eggs to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
