This egg fried rice recipe is the best! It tastes just like take-out and is ready to serve in a flash.
Ingredients
- canola oil: 4 tsp (divided)
- eggs: 2 piece (beaten)
- carrots: 2 piece (chopped)
- salt and ground black pepper: (to taste)
- garlic: 3 clove (crushed)
- frozen peas: 1 cup
- scallions: 4 piece (minced)
- chilled cooked rice: 4 cups
- soy sauce: 1 tsp (to taste)
Metric Conversion
Stages of cooking
-
Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
-
Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
-
Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.
