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20-Minute Vegetable Fried Rice with Eggs

20-Minute Vegetable Fried Rice with Eggs

Fried rice exists to use up cooked rice, and it is better with day-old rice than fresh: grains that have dried out a little in the fridge fry up separate instead of clumping. If you cook rice for the week, this is the fastest dinner you can make from it.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp neutral oil divided
  • 3 large organic eggs beaten with a pinch of salt
  • 3 green onions sliced, whites and greens separated
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots no need to thaw
  • 1/2 cup corn kernels frozen or fresh
  • 3 cups cooked rice cold, preferably 1 day old
  • 2 tbsp soy sauce plus more to taste
  • 1 tsp toasted sesame oil
  • 1/4 tsp white or black pepper

Method
 

  1. Break up any clumps in the cold rice with your fingers so the grains are separate.
  2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Pour in the eggs and stir gently until just set but still soft, about 1 minute. Transfer to a plate.
  3. Add the remaining oil, the green onion whites and the garlic. Stir for 30 seconds.
  4. Add the peas, carrots and corn and stir-fry for 2–3 minutes until hot.
  5. Add the rice and spread it across the pan. Let it sit for 1 minute so some grains toast, then toss and repeat for 3–4 minutes until the rice is hot throughout.
  6. Drizzle the soy sauce around the edge of the pan, add the sesame oil and pepper, and toss. Return the eggs, breaking them into pieces, add the green onion tops, and serve.

Notes

  • Freshly cooked rice will turn mushy. If it is all you have, spread it on a tray and refrigerate it uncovered for 30 minutes first.
  • Use the largest pan you own; crowding steams the rice instead of frying it.