EGG FRIED RICE Just like Chinese Takeout!

Ingredients

• 3 cups Cooked White Rice (day‑old, chilled)
• 2 large Eggs (beaten lightly)
• 2 tablespoons Vegetable Oil (high‑smoke‑point oil)
• 2 tablespoons Soy Sauce (regular or low‑sodium)
• 1 teaspoon Sesame Oil (to finish for aroma)
• 2 stalks Green Onions (thinly sliced, white and green parts)
• 0.5 cup Frozen Peas (thawed)
• 0.5 cup Carrot (diced small)
• 0.5 teaspoon Salt (or to taste)
• 0.25 teaspoon White Pepper (ground)

Instructions

1. Prepare Rice

   If you don’t have day‑old rice, cook 1 ½ cups uncooked rice according to package, spread on a tray and refrigerate for at least 1 hour to dry out.

   Time: PT10M

2. Chop Vegetables & Beat Eggs

   Dice the carrot, slice the green onions (separate white and green parts), and lightly beat the eggs in a bowl.

   Time: PT5M

3. Scramble Eggs

   Heat the wok over high heat, add 1 tbsp oil, pour in the beaten eggs and stir‑scramble until just set but still soft. Transfer to a plate.

   Time: PT2M

   Temperature: High

4. Stir‑Fry Vegetables

   Add the remaining 1 tbsp oil to the wok, add the carrot and peas, stir‑fry 1‑2 minutes until bright‑colored. Add the white parts of the green onions and stir for another 30 seconds.

   Time: PT2M

   Temperature: High

5. Add Rice

   Add the chilled rice to the wok, breaking up any clumps with the spatula. Stir‑fry for 2‑3 minutes, allowing the rice to get a light toast.

   Time: PT3M

   Temperature: High

6. Season & Combine

   Drizzle the soy sauce and sesame oil over the rice, sprinkle salt and white pepper, and toss to coat evenly. Return the scrambled eggs to the wok, add the green onion greens, and stir everything together for 30 seconds.

   Time: PT2M

   Temperature: High

7. Serve

   Transfer the egg fried rice to a serving bowl, garnish with extra sliced green onions if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

45 g

Fat

6 g

Fiber

2 g