Classic Egg Fried Rice

Ingredients

• 2 cups day‑old cooked rice
• 2 large eggs
• 2 stalks green scallions
• 1/2 cup frozen peas
• 2 tablespoons vegetable oil
• 1 tablespoon low‑sodium soy sauce
• 1/4 teaspoon black pepper(optional)

Instructions

1. 1

   Heat 1 tablespoon of oil in a large skillet or wok over medium‑high heat; add the beaten eggs and scramble until just set, then transfer to a plate.

2. 2

   Add the remaining oil to the pan, then stir‑fry the peas for 2 minutes, followed by the scallions for another minute.

3. 3

   Add the cold rice, breaking up any clumps, and stir‑fry for 3‑4 minutes until heated through.

4. 4

   Return the scrambled eggs to the pan, drizzle with soy sauce, sprinkle with black pepper if using, and toss everything together for another minute.

5. 5

   Serve hot, optionally garnished with extra sliced scallions.