Clear-Out Veggie Egg Fried Rice

Steps

How to make it

Prep 6 min · Cook 8 min

1. Loosen 1 bowl chilled or day-old rice by hand or spatula (cold rice has less moisture and clumps less); beat 2 eggs with a pinch of salt; slice 1 scallion.
2. Heat 1 Tbsp olive oil in a skillet over medium-high; pour in eggs and quickly scramble into soft curds (about 30 seconds, 80% set); set aside.
3. Add 1/2 Tbsp more olive oil to the same pan; add rice and stir-fry over medium 1–2 minutes until grains separate and smell lightly toasted.
4. Return scrambled eggs with a pinch of salt and white pepper; toss on high heat 1 minute so egg coats each grain.
5. Scatter scallions, toss once more, and serve.

Tips & storage

Make it easier

• Add corn, carrot dice, or ham for extra texture.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Refrigerate up to 1 day; reheat in a skillet.