Egg Fried Rice with Peas and Carrots

Steps

1. 1

   Break up the cold rice with damp hands until no clumps remain. Set every ingredient next to the stove, since the cooking goes quickly.

2. 2

   Heat a wok or large skillet over high heat until it just starts to smoke. Add 1 tablespoon of oil, pour in the eggs and scramble until barely set but still glossy. Slide them onto a plate.

3. 3

   Add another tablespoon of oil and the carrot and stir-fry until crisp-tender. Add the peas, garlic and scallion whites and stir-fry 30 seconds more.

4. 4

   Add the last tablespoon of oil and the rice. Spread it across the pan, let it sizzle undisturbed for 30 seconds, then toss; repeat until every grain is hot, separate and lightly toasted in places.

5. 5

   Drizzle the soy sauce around the edge of the pan, add the pepper and toss to coat. Return the eggs, breaking them into pieces, add the scallion greens and sesame oil and toss for 30 seconds. Taste, add salt if needed and serve hot.