Classic Egg Fried Rice

pollypon

This restaurant-style egg fried rice is a great way to use up leftover rice and makes a perfect quick meal or side dish. Use cold, day-old rice for the best texture - about 3 cups total. Heat 3 tablespoons of vegetable oil in a large wok or skillet over high heat. Crack 2-3 eggs directly into the hot oil and scramble them quickly, breaking them into small pieces, then push them to the side of the pan. Add the cold rice, breaking up any clumps, and stir-fry for 3-4 minutes until the rice is heated through and slightly crispy. Mix in the scrambled eggs, add 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and a handful of frozen peas and diced carrots. Stir-fry everything together for another 2 minutes, then garnish with sliced green onions and serve immediately.