Egg Fried Rice

Ingredients

• •3 cups cooked rice, cooled
• •3 eggs, beaten
• •3 tablespoons vegetable oil
• •1 cup frozen peas and carrots
• •3 cloves garlic, minced
• •3 tablespoons soy sauce
• •1 teaspoon sesame oil
• •2 green onions, chopped
• •1/2 teaspoon white pepper

Directions

1. 1Heat 1 tablespoon of oil in a large wok or skillet over high heat. Pour in beaten eggs, scramble until cooked through, then remove and set aside.
2. 2Add remaining oil to the wok and stir-fry minced garlic for 30 seconds until fragrant.
3. 3Add the cooled rice, breaking up any clumps, and stir-fry for 2-3 minutes until heated through.
4. 4Stir in frozen peas and carrots, and cook for another 2 minutes.
5. 5Pour soy sauce and sesame oil over the rice, tossing everything together for 1 minute.
6. 6Return scrambled eggs to the wok and mix gently with the rice.
7. 7Season with white pepper, top with green onions, and serve hot.

💡 Cold rice is essential for separate egg-fried-rice grains. Break up clumps by hand before the wok gets hot so you are not chasing them during cooking.

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