Name: 15-Minute Egg Fried Rice: The Weeknight Rescue
Ingredients: 3 cups cooked long-grain rice, preferably day-old and cold; 2 tablespoons neutral oil (vegetable, canola, or peanut); 3 large eggs, lightly beaten; ½ teaspoon salt; 1 small onion, finely diced; 2 cloves garlic, minced; 1 carrot, diced into small cubes; ½ cup frozen peas, thawed; 3 green onions, thinly sliced (white and green parts separated); 2½ tablespoons soy sauce (low-sodium if preferred); 1 teaspoon toasted sesame oil; ¼ teaspoon white pepper (or black pepper); Optional: 1 teaspoon sugar; Optional garnish: sesame seeds

Ingredients

Units Scale

For the Rice Base:

3 cups cooked long-grain rice, preferably day-old and cold
2 tablespoons neutral oil (vegetable, canola, or peanut)
3 large eggs, lightly beaten
1/2 teaspoon salt

For the Vegetable Mix:

1 small onion, finely diced
2 cloves garlic, minced
1 carrot, diced into small cubes
1/2 cup frozen peas, thawed
3 green onions, thinly sliced (white and green parts separated)

For the Seasoning:

2 1/2 tablespoons soy sauce (low-sodium if preferred)
1 teaspoon toasted sesame oil
1/4 teaspoon white pepper (or black pepper)
Optional: 1 teaspoon sugar
Optional garnish: sesame seeds

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Instructions

Prepare Your Rice: If using freshly cooked rice, spread it on a baking sheet and place it in the refrigerator for 30 minutes to cool and dry out slightly. If using leftover rice, break up any clumps with your fingers.
Start with Eggs: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the beaten eggs and a pinch of salt, swirling to create a thin layer. As the eggs begin to set, gently break them up with a spatula into small pieces. Cook just until no visible liquid remains but eggs are still glossy, about 30 seconds. Transfer to a plate.
Build Your Flavor Base: Return the wok to heat and add the remaining tablespoon of oil. Add diced onion and the white parts of green onions, stir-frying for 1 minute until fragrant. Add garlic and cook for another 30 seconds, being careful not to burn it.
Add Vegetables: Toss in the diced carrots, stir-frying for 2 minutes until they begin to soften. Add the thawed peas and stir to combine.
Incorporate Rice: Add the cold rice to the wok, breaking up any remaining clumps with your spatula. Increase heat to high and spread the rice across the surface of the wok, allowing it to heat through for about 30 seconds before stirring. Continue this process for about 3 minutes until rice is hot and slightly crispy in spots.
Season Thoughtfully: Drizzle soy sauce and sesame oil around the perimeter of the wok (this allows the seasonings to heat up before hitting the rice). Quickly stir everything together to evenly distribute the seasonings. Sprinkle with white pepper and sugar (if using).
Reunite with Eggs: Gently fold the cooked eggs back into the rice mixture, along with most of the green parts of the scallions (save some for garnish).
Final Touches: Turn off heat and give everything a final toss. Transfer to a serving dish and top with the remaining green onions and a sprinkle of sesame seeds if desired.