Stovetop Fried Rice

Instructions

1. Break up 4 cups of cold cooked rice with your hands or a fork so there are no large clumps, which lets every grain fry evenly.
2. Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon of oil and swirl to coat the surface.
3. Pour in 2 beaten eggs and scramble them quickly for about 30 seconds until just set, then push them to one side or remove them to a plate.
4. Add another tablespoon of oil along with 1 diced onion, 2 cloves of minced garlic, and 1 cup of mixed frozen peas and carrots, then stir-fry for 3 to 4 minutes until the vegetables are hot and the onion softens.
5. Add the cold rice and press it into the hot pan, letting it sit for 30 seconds at a time before tossing, repeating for about 4 minutes so the grains pick up toasty browned spots.
6. Drizzle 3 tablespoons of soy sauce and 1 teaspoon of toasted sesame oil around the edges of the pan, then toss everything together until the rice is evenly coated and glossy.
7. Return the eggs to the pan, add 3 chopped green onions, and stir for one final minute to combine and heat through.
8. Taste and adjust with a little more soy sauce or a pinch of white pepper, then serve immediately while hot.