Recipe for Egg Fried Rice | Almanac.com

Egg Fried Rice

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Makes 4 to 6 servings.
The Old Farmer's Almanac EATS
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2-1⁄2 tablespoons vegetable oil, divided
1⁄2 teaspoon sesame oil
1-1⁄2 cups fresh or frozen and thawed green peas
4 scallions, chopped
1 medium carrot, grated
2 cloves garlic, minced
3 to 4 cups cooked long-grain rice that has been refrigerated
3 large eggs
soy sauce, to taste

Heat 2 tablespoons of vegetable oil and the sesame oil in a large, preferably nonstick, skillet or wok over medium heat, add the peas, scallions, carrot, and garlic and cook for 2 minutes, stirring often. Add the rice and cook for 3 to 4 minutes, or until heated through, stirring often.

In a small bowl, lightly beat the eggs.

Move the rice to the perimeter of the skillet and add the remaining 1⁄2 tablespoon of oil in the center. Pour the eggs into the center and stir constantly, or until they are soft-cooked. Break up the eggs and stir into the rice, while cooking for 1 to 2 minutes more, or until all ingredients are heated through. Add soy sauce, to taste, and stir.

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