Active time: 15 min Start to finish: 15 min
Recipe information
Yield
Makes 2 main-course or 4 side-dish servings
Ingredients
2
tablespoons vegetable oil
2
large eggs, lightly beaten
3
cups cold unsalted cooked rice
1
/2 teaspoon salt
1
/8 teaspoon black pepper
4
scallions, thinly sliced
1
cup frozen peas, thawed
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Preparation
Step 1
Heat 1 tablespoon oil in a wok or 12-inch nonstick skillet over moderately high heat until just smoking. Add eggs and cook briefly, stirring once or twice, until just softly set, then transfer to a small bowl.
Step 2
Heat remaining tablespoon oil in wok, then add rice, salt, and pepper and stir-fry until heated through and starting to crisp, about 3 minutes. Add scallions and peas and stir-fry 1 minute. Add egg and stir-fry just until combined.