Easy Fried Rice

By msweeney

Ingredients

• 1 teaspoon plus 2 tablespoons peanut or canola oil, divided
• 2 large eggs, beaten
• 3 scallions, thinly sliced
• 2 teaspoons grated fresh ginger
• 2 teaspoons minced garlic
• 2 cups mixed frozen vegetables (thawed)
• 2 cups cold cooked brown rice
• 2 1/2 tablespoons reduced-sodium soy sauce

Details

Servings 4
Preparation time 25mins
Cooking time 25mins
Adapted from eatingwell.com

Preparation

Step 1

Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.

Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add vegetables and cook until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.

Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked.

Return the vegetables and eggs to the wok; add soy sauce and stir until well combined.