Fifteen-Minute Egg Fried Rice

Built entirely from things already in your freezer and fridge door.

⏱ 15 min · easy · 🍽 serves 4

Ingredients

• 4 cups cold cooked rice
• 3 eggs, beaten
• 2 tbsp neutral oil
• 1 cup frozen peas and carrots
• 3 scallions, sliced
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• White pepper

Steps

1. Heat 1 tbsp oil in a large skillet over high. Pour in the eggs, scramble 45 seconds until just set, and tip them out.
2. Add the rest of the oil, then the frozen vegetables straight from the bag. Cook 2 minutes.
3. Add the rice, breaking up clumps with your spoon, and press it into the pan. Leave it 2 minutes to crisp on the bottom, then stir.
4. Return the eggs, add the soy sauce, sesame oil and a pinch of white pepper. Toss and finish with scallions.