Pescatarian Quick Fried Rice
Total time25 min
Prep time10 min
Cook time15 min
5.0(15)
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Learn more →Ingredients
4 servings
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs
- ½ tsp kosher salt, divided
- 3 scallions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 4 cups cooked long-grain white rice, preferably day-old and cold
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
Instructions
- 1
In a small bowl, whisk the eggs with 1/4 tsp of the salt until the yolks and whites are fully 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 oil and swirl to coat. Pour in the eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble into large, soft curds, about 30 seconds total. Transfer to a plate and set aside.
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