Egg Fried Rice

Ingredients

• 3 cups cooked jasmine rice, chilled safely, with clumps broken up
• 3 large eggs, beaten
• 2 tablespoons neutral oil, divided
• 1 cup frozen peas and carrots, kept frozen until cooking
• 4 green onions, thinly sliced, whites and greens separated
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon ground white pepper

Method

1. 1

   Step 1. Allow about 25–35 minutes with already cooked, safely chilled rice. Use a 12-inch nonstick skillet or a large wok and a food thermometer. The 30-minute estimate includes cooking the frozen vegetables directly. Cooking and chilling the rice must be completed separately before starting; break up its cold clumps first.

2. 2

   Step 2. Use rice that has been cooked once, has not already been reheated, was cooled promptly in shallow containers, refrigerated within 1 hour of cooking, and kept at 40°F (4°C) or below for no more than 24 hours. Never use rice left at room temperature overnight or with unknown storage history. Mix soy sauce and oyster sauce in a small bowl before heating the pan.

3. 3

   Step 3. Heat 1 tablespoon neutral oil in the skillet over medium-high heat. Add the beaten eggs and stir until completely set. Transfer them to a clean plate.

4. 4

   Step 4. Add the remaining tablespoon oil, frozen peas and carrots, and green-onion whites. Stir-fry for 3–4 minutes until vegetables are hot and released water has evaporated. Add rice and spread across the pan. Let it sizzle for 30 seconds, then turn and break up clumps; repeat for 4–6 minutes until grains are hot and separate. Keep within the nonstick pan’s heat rating.

5. 5

   Step 5. Pour in the mixed sauces and toss for 1 minute. Return the eggs with sesame oil, white pepper and half the green-onion greens. Toss for 1–2 minutes until the mixture reaches 165°F (74°C) throughout, checking several spots. If needed, lower heat and continue tossing rather than scorching.

6. 6

   Step 6. Serve immediately, topped with the remaining green-onion greens. Cook only what you intend to eat; this batch reheats previously cooked rice and should not be cooled and reheated again.