Easy Fried Rice

Let's Cook

1. Step 1.

   Fluff the cold cooked rice by breaking up any big pieces with your fingers or a fork, especially if using short- or medium-grain rice, to loosen the grains for easier stir-frying.

2. Step 2.

   Preheat a wok over medium heat until wisps of smoke rise. Add 1 tablespoon vegetable oil and heat until it shimmers. Add the beaten eggs; they will pool at the bottom. Cook for a few seconds, then scramble until soft-cooked (not hard). Turn off heat, transfer eggs to a small bowl, and set aside. Rinse the wok and dry with a towel.

3. Step 3.

   Return the wok to high heat. Add the remaining 1 tablespoon oil, then immediately add the finely chopped green onions. Fry for about 5 seconds until softened. Add the scrambled eggs and stir for about 5 seconds to break up pieces.

4. Step 4.

   Add the fluffed rice and the frozen peas and carrots (if using). Reduce heat to medium. Using a spatula, scoop, stir, and flip the rice to combine with vegetables, breaking apart any remaining large chunks of rice.

5. Step 5.

   Add 2 tablespoons soy sauce. Continue actively stirring and scooping the rice to heat it through and prevent burning. Taste and add kosher salt if needed. Serve hot with optional toppings like hot sauce, curry, extra onions, shallots, greens, or cilantro.