Egg Fried Rice

This quick, satisfying egg fried rice turns leftover cooked rice and a handful of pantry staples into a complete dinner in under 15 minutes. It's the kind of meal that costs almost nothing yet tastes like proper takeaway. Use whatever vegetables you have on hand to make it your own.

Ingredients

• •3 cups cooked white rice (day-old is best)
• •3 large eggs, lightly beaten
• •1 cup frozen peas
• •3 spring onions, sliced
• •3 tablespoons soy sauce
• •1 tablespoon sesame oil
• •2 tablespoons vegetable oil
• •2 cloves garlic, minced

Instructions

1. 1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until smoking. Add the beaten eggs and scramble quickly until just set. Remove from the pan and set aside.
2. 2. Add the remaining tablespoon of vegetable oil to the pan. Add the garlic and cook for 30 seconds, then add the frozen peas and stir-fry for 2 minutes.
3. 3. Add the cooked rice to the pan, breaking up any clumps with a spatula. Press it against the hot surface and let it sit for 1–2 minutes to get slightly crispy, then stir.
4. 4. Pour the soy sauce over the rice and toss everything together until evenly coated. Return the scrambled eggs to the pan and break them up into the rice.
5. 5. Drizzle with sesame oil, toss once more, and top with sliced spring onions. Serve immediately straight from the pan.