Crispy Rice & Silky Egg Fried Rice
Ingredients
- 3 tablespoonvegetable oil
- 3large eggs
- 3 cupcooked rice (day-old or chilled, not warm)
- ½yellow onion
- 2 clovegarlic
- 1 cupfrozen peas and carrots
- 2 tablespoonsoy sauce
- ½ tablespoonsesame oil
- 1 pinchsalt and black pepper
Prep
- 01
Dice 1/2 yellow onion into small pieces.
- 02
Mince 2 cloves garlic.
Method
- 01
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Crack the 3 eggs into a bowl and beat lightly with a fork. When the oil is hot, pour in the eggs and scramble until just set, about 1 minute. Transfer to a plate.
- 02
Add the remaining 2 tablespoons oil to the pan. Add the diced onion and minced garlic; stir-fry for 1 minute until fragrant.
- 03
Add the chilled rice, breaking up any clumps with your spoon. Stir-fry for 2 to 3 minutes until the rice is heated through and begins to char slightly at the edges.
- 04
Stir in the peas and carrots; cook for 1 minute. Return the scrambled eggs to the pan and toss gently to combine.
- 05
Drizzle in the soy sauce and sesame oil. Toss well to coat. Taste and adjust salt and pepper. Serve hot.
Spice Tips
For heat, add a dash of sriracha or a pinch of white pepper. A squeeze of fresh lime juice brightens the finish. If you like it richer, try a splash of oyster sauce alongside the soy sauce.
This recipe works best with rice that's been chilled overnight or left out to cool completely—warm rice will clump. If you only have fresh rice, spread it on a plate for 15 minutes to cool before using. Leftovers keep in the fridge for up to 3 days and reheat well in a skillet.