Anti Inflammatory Classic Fried Rice
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Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, preferably day-old and cold
Chef's tipAlready-cooked brown rice swaps in 1:1 with no other changes to the recipe. - 2 tbsp neutral oil (such as vegetable or canola oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 3 large eggs
- 3 scallions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
- salt, to taste
Instructions
- 1
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.
- 2
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.
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