Creamy Egg Fried Rice with Scallions and Soy
Ingredients
- 2 tablespoonvegetable oil
- 3eggs
- ·cooked rice (day-old, chilled)
- 1 cupfrozen peas and carrots
- 3scallions
- 2 tablespoonsoy sauce
- ½ teaspoonsesame oil
- 2 clovegarlic
- ·salt and pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Slice 3 scallions, keeping white and light green parts separate from dark green tops for garnish.
Method
- 01
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, push the oil to the sides of the pan, crack the 3 eggs into the center, and scramble until just set, about 1 minute. Transfer to a plate.
- 02
Add the remaining 1 tablespoon oil to the pan. Add the minced garlic and cook for 30 seconds until fragrant.
- 03
Add the chilled rice, breaking up any clumps with the back of a spoon. Stir-fry for 2–3 minutes, until the rice is heated through and beginning to toast lightly.
- 04
Add the frozen peas and carrots, stirring constantly for 1–2 minutes until warmed.
- 05
Return the scrambled eggs to the pan. Pour in the soy sauce and sesame oil, tossing everything together for 30 seconds until well combined and glossy.
- 06
Taste and adjust salt and pepper as needed. Transfer to a bowl and top with sliced scallions. Serve immediately.
Spice Tips
For subtle heat, add a pinch of white pepper or a dash of hot sauce swirled in at the end. A squeeze of fresh lime juice brightens the whole dish.