Egg Fried Rice

Egg fried rice is the ultimate use for last night’s leftover rice. In fact, leftover rice is better here than fresh: it’s drier, so it fries up into separate, slightly chewy grains instead of clumping together.

Once you’ve got the technique down, treat it as a template: toss in diced ham, leftover chicken, shrimp, or whatever vegetables need using up. Hot pan, cold rice, and you’re 15 minutes from dinner.

Ingredients

• 4 cups cooked rice, preferably day-old
• 3 eggs, beaten
• 3 tbsp soy sauce
• 1 cup green peas
• 2 tbsp oil
• 2 green onions, sliced (optional)

Instructions

1. Heat 1 tablespoon of the oil in a wok or large skillet over medium-high heat.
2. Pour in the beaten eggs and scramble until just set, then transfer to a plate.
3. Add the remaining oil to the pan and turn the heat to high.
4. Add the rice, breaking up any clumps, and stir-fry for a few minutes until heated through and slightly toasted.
5. Add the peas and the soy sauce and toss to combine.
6. Return the eggs to the pan, add the green onions, toss everything together, and serve.

Equipment

• Wok or large skillet