Egg Fried Rice

Ingredients

• cooked rice — 3 cups, cold from the fridge (about 1 day old)
• eggs — 3 large
• frozen peas — 1/2 cup
• scallions — 2 stalks, chopped
• cooking oil — 2 tbsp
• salt — 1/2 tsp
• soy sauce — 1 tsp

Steps (beginner-friendly)

1. Break up the cold rice with your hands or a spatula so there are no big clumps — this is the secret to fluffy fried rice.
2. Beat the 3 eggs in a bowl with a pinch of salt.
3. Heat 1 tbsp oil in a wok over high heat until smoking slightly. Pour in the eggs, scramble for 30 seconds until just set, then remove to a plate.
4. Add the remaining 1 tbsp oil, then the rice. Press and toss constantly for 2-3 minutes until every grain is hot and separate, and you hear a slight sizzling-crackling sound.
5. Add the frozen peas and stir 1 minute until heated through.
6. Return the scrambled eggs, break them into small pieces with the spatula, and mix evenly.
7. Sprinkle 1/2 tsp salt and 1 tsp soy sauce around the edge of the rice, toss 30 seconds, then finish with chopped scallions and serve.