Back to 4 servings 3 cups cooked long-grain rice (jasmine preferred), chilled or day-old 4 large eggs, beaten 2 tablespoons neutral oil, divided 2 cloves garlic, minced 3 scallions, chopped, whites and greens separated 0.5 cup frozen mixed vegetables, no need to thaw; optional 2 tablespoons light soy sauce, adjust to taste 1 teaspoon toasted sesame oil 0.5 teaspoon salt, or to taste 0.25 teaspoon ground white pepper 0.5 teaspoon sugar, optional
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1 Step 1: Loosen the chilled rice with your fingers or a fork so there are no large clumps. Whisk the eggs with a small pinch of salt.2 Step 2: Heat a wok or large skillet over high heat until it smokes. Add 1 tablespoon oil and swirl it up the sides, then pour in the eggs and scramble quickly into small soft pieces. Transfer to a plate.3 Step 3: Reduce to medium-high, add the remaining oil and the scallion whites, and cook for about 30 seconds. Add the garlic and cook until fragrant, about 30 seconds more.4 Step 4: Add the frozen vegetables, if using, and stir-fry for 1 to 2 minutes until heated through.5 Step 5: Raise the heat to high, add the rice, and toss constantly, pressing out any clumps, until the rice is piping hot and the grains are separate, about 3 to 5 minutes.6 Step 6: Return the eggs and scallion greens to the wok and toss to combine. Drizzle in the soy sauce and sesame oil, then season with sugar, salt and white pepper.7 Step 7: Taste and adjust the seasoning, then serve immediately.getsaucepan.com/r/6fbae8df-82d9-5ded-a6b1-a456ef365ec4
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