Easy Fried Rice

• servings: 3 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 cups cooked white rice (12 ounces; 350g; see note)

2 tablespoons (30ml) vegetable or canola oil, divided

1 small onion, finely chopped (4 ounces; 115g)

1 medium carrot, peeled and cut into small dice (3 ounces; 85g)

2 scallions, thinly sliced (1 ounce; 30g)

2 medium cloves garlic, minced (about 2 teaspoons; 5g)

1 teaspoon (5ml) soy sauce

1 teaspoon (5ml) toasted sesame oil

Kosher salt and ground white pepper

1 large egg

4 ounces (115g) frozen peas

Directions

If using day-old rice (see notes), transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.

Return rice to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.

Push rice to side of wok and add remaining 1/2 tablespoon (7ml) oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

Notes

Works much better with jasmine rice than Calrose!

Nutrition

• Serving Size: Serves 2 to 3
• Calories: 335 kcal
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 62 mg
• Sodium: 379 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 4 g
• Total Sugars: 5 g
• Protein: 8 g