Better-Than-Takeout Eggs Fried Rice

Ingredients

• 3 cups cooked rice, ideally day-old and cold
• 8 oz Eggs
• 1 cup Carrot, diced small
• 2 eggs, beaten
• 3 scallions, whites and greens separated
• 2 tbsp neutral oil
• 2 tbsp soy sauce
• 1 tsp toasted sesame oil
• ½ cup frozen peas

Method

1. Break up the cold rice with wet hands so every grain is loose. Fresh hot rice steams; cold rice fries. This is the whole secret.
2. Get the pan ripping hot with half the oil. Sear the Eggs until browned and cooked through; set aside.
3. Add the rest of the oil, scramble the eggs 20 seconds, then add rice, Carrot, peas, and scallion whites. Toss and press against the pan, letting it sit 30 seconds at a time to crisp.
4. Return the Eggs, add soy sauce around the rim of the pan so it sizzles, and toss. Kill the heat, add sesame oil and scallion greens, and serve immediately.