Quick Egg Fried Rice with Peas and Carrots

Ingredients

• 4 cups cooked white rice — day-old, preferably chilled
• 3 eggs — large, lightly beaten
• 1 cup frozen peas and carrots — thawed or straight from freezer
• 2 tablespoons soy sauce — or to taste
• 1 tablespoon oyster sauce — optional, adds depth
• 1 teaspoon sesame oil — for flavor
• 2 cloves garlic — minced
• 2 stalks green onions — sliced, white and green parts separated
• 2 tablespoons vegetable oil — high smoke point

Method

1. Heat vegetable oil in a large wok or skillet over high heat. Add garlic and white parts of green onions; stir-fry for 30 seconds until fragrant. ⏱ 1 min timer
2. Add eggs and scramble until just set, about 1 minute. ⏱ 1 min timer
3. Add frozen peas and carrots; stir-fry for 2 minutes until heated through. ⏱ 2 min timer
4. Add cooked rice; break up clumps and toss everything together. Stir-fry for 3-4 minutes until rice is sizzling and slightly charred. ⏱ 4 min timer
5. Add soy sauce and oyster sauce (if using); toss well to coat. Season with salt and pepper to taste.
6. Drizzle with sesame oil, sprinkle with remaining green onions, and serve hot.

Notes