Egg Fried Rice with Peas and Scallions

Ingredients

• 2 cups Cooked day-old rice
• 2 large Eggs
• 1/2 cup Frozen peas
• 3 stalks Scallions (green onions)
• 2 tbsp Soy sauce
• 1 tbsp Neutral oil
• 1 tsp Sesame oil(optional)
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely slice the scallions, keeping the greens and whites separate. If the rice is clumped, break it up with your fingers; set aside.

2. 2

   Cook (15 minutes): Heat a large skillet or wok over medium-high heat and add the neutral oil. Add the scallion whites and stir for 30–60 seconds.

3. 3

   Cook (15 minutes): Push the scallion mixture to one side, crack in the eggs, and scramble until just set. Stir to combine.

4. 4

   Cook (15 minutes): Add the peas and cook 2–3 minutes until hot. Add the rice and spread it out; stir-fry 5–7 minutes until the rice is heated through and slightly dry.

5. 5

   Cook (15 minutes): Drizzle in soy sauce and toss well. Add scallion greens and sesame oil (if using). Taste and adjust with pepper or a small pinch of salt if needed. Serve immediately.