Skillet Fried Rice

Yesterday's rice, a bag of frozen vegetables, two eggs, one pan. Faster than takeout.

Prep: 5 min
Cook: 12 min
Total: 17 min
Makes: 3 people
Difficulty: easy

The secret is cold, day-old rice. Fresh rice is too wet and turns to mush; rice that has dried out in the fridge fries into separate, chewy grains. Anything leftover in the fridge can go in.

Ingredients

2 tbsp neutral oil
1 cup frozen peas and carrots
3 each green onions, sliced, whites and greens kept apart
2 clove garlic, minced
3 cup cooked rice, cold, ideally a day old
2 each eggs, beaten
3 tbsp soy sauce
1 tsp sesame oil
1 cup diced ham, or cooked chicken optional

Gear

large skillet

Method

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Vegetables

Heat the oil in the skillet over medium-high. Add the frozen vegetables, the green onion whites, and the garlic and stir until the vegetables are hot.
Rice

Add the rice, breaking up clumps with the spatula, and the ham or chicken if using. Spread it out and let it sit to toast, then stir and repeat.
Eggs

Push the rice to one side, pour the eggs into the empty side, and scramble them until just set, then stir them through the rice.
Season

Add the soy sauce and sesame oil and toss until every grain is colored. Top with the green onion greens.

Notes

tipNo leftover rice? Cook it, spread it on a sheet pan, and chill it uncovered for 30 minutes.
tipKeep the heat up and do not stir constantly; the rice needs contact with the pan to fry.
variationAdd a spoon of chili crisp or sriracha at the end for heat.