Egg Fried Rice with Peas and Carrots

Name: Egg Fried Rice with Peas and Carrots
Cook time: 14 min
Yield: 4 servings
Ingredients: 20 ml neutral oil divided; 4 count large eggs beaten; 10 ml neutral oil divided; 3 count garlic cloves minced; 2 count scallions thinly sliced, whites and greens separated; 100 g carrots small dice; 120 g frozen peas thawed; 600 g cooked jasmine rice, chilled and broken up leftover or fully cooled; 15 ml water for loosening if needed; 30 ml soy sauce; 2 g fine salt; 1 g white pepper ground; 5 ml toasted sesame oil; 1 count scallions thinly sliced, whites and greens separated

This 30-minute stir-fried rice builds on leftover rice for the best texture: the grains separate in the pan, the eggs stay soft, and the peas and carrots add color and sweetness. A quick garlic-scallion base and balanced soy seasoning keep the dish streamlined and weeknight-friendly.

By Julienne

Cook time: 14 minutes

Servings: 4

Ingredients

20 ml neutral oil divided
4 count large eggs beaten
10 ml neutral oil divided
3 count garlic cloves minced
2 count scallions thinly sliced, whites and greens separated
100 g carrots small dice
120 g frozen peas thawed
600 g cooked jasmine rice, chilled and broken up leftover or fully cooled
15 ml water for loosening if needed
30 ml soy sauce
2 g fine salt
1 g white pepper ground
5 ml toasted sesame oil
1 count scallions thinly sliced, whites and greens separated

Instructions

Heat a wok or large skillet over high heat until very hot. Add 20 ml neutral oil and swirl to coat. Pour in the beaten eggs and scramble just until softly set, 45 to 60 seconds. Transfer to a plate. Eggs are softly set but still slightly glossy; they will finish later with the rice.
Add the remaining 10 ml neutral oil to the pan. Add the minced garlic, sliced scallion whites, diced carrots, and peas. Stir-fry for 2 to 3 minutes until the carrots lose their raw edge and the peas are hot. Vegetables are hot and the garlic smells fragrant, not browned.
Add the chilled rice, breaking up any clumps against the pan. Stir-fry 3 to 4 minutes until the grains are hot and beginning to separate. If the pan looks dry, add up to 15 ml water in a small splash to help steam the rice loose. Rice is evenly heated, separated, and lightly glossy.
Return the eggs to the pan. Add the soy sauce, salt, white pepper, and toasted sesame oil. Toss for 30 to 45 seconds until everything is evenly seasoned, then fold in the scallion greens. The rice is evenly colored, savory, and the scallions are bright green.
Taste and adjust only if needed with a small pinch more salt taken from the measured amount if you held some back; otherwise serve immediately. The fried rice tastes balanced, with separate grains and tender egg curds.