Fried Rice
 Skip takeout—this easy fried rice recipe is packed with flavor, comes together fast, and just might become your new favorite clean-out-the-fridge dinner. Ingredients 4 cups cooked jasmine rice (see note) 3 large eggs ¾ teaspoon salt, divided Vegetable oil, for cooking 1 large carrot, peeled and diced into ¼ pieces 5 scallions, light and dark green parts separated and sliced (you’ll have about ½ cup each) 1 large clove garlic, minced ¼ teaspoon freshly ground black pepper ½ cup frozen peas, thawed 1½ tablespoons soy sauce ¾ teaspoon sesame oil 4 cups cooked jasmine rice (see note) 3 large eggs ¾ teaspoon salt, divided Vegetable oil, for cooking 1 large carrot, peeled and diced into ¼ pieces 5 scallions, light and dark green parts separated and sliced (you’ll have about ½ cup each) 1 large clove garlic, minced ¼ teaspoon freshly ground black pepper ½ cup frozen peas, thawed 1½ tablespoons soy sauce ¾ teaspoon sesame oil Instructions In a small bowl, beat the eggs and ⅛ teaspoon of the salt until well combined. Line a baking sheet with aluminum foil for easy cleanup. With moistened hands, spread the rice out onto the prepared baking sheet, breaking apart any clumps, and let dry out and come to room temperature for at least 30 minutes or up to an hour. Heat 2 teaspoons of the vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the eggs and cook, stirring frequently, until just scrambled, 30 to 60 seconds. Transfer to large plate. Add 2 teaspoons more vegetable oil to the now-empty skillet and reduce the heat to medium. Add the carrot and ⅛ teaspoon of the salt and cook, stirring frequently, until softened and lightly browned, 4 to 5 minutes (be sure they are cooked through). Transfer to plate with the eggs. Add the light green scallions and 1 tablespoon more vegetable oil to the now-empty skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic and cook 30 seconds more. Do not brown. Add the rice and stir until combined. Spread into an even layer in the skillet. Sprinkle the pepper and remaining ½ teaspoon salt evenly over the rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 3 to 5 minutes longer. Add the peas, egg and carrot mixture, dark green scallions, soy sauce, and sesame oil, and cook, stirring frequently and using the edge of the spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Taste and adjust seasoning, if necessary, and serve. Note: Day old rice works best for fried rice. But if you don't have leftover rice ready to go, don't fret! You can easily use store-bought pre-cooked microwave rice packages. I recommend the Veetee brand of jasmine rice, which you can find in the rice section of the supermarket—it works beautifully here. Instead of microwaving it per the package instructions, just treat it as you would day-old rice. You can also use fresh-cooked rice; just be sure to let it dry out thoroughly in the first step before proceeding with the recipe. Make-Ahead/Freezing Instructions: Fried rice can be stored in an airtight container in the refrigerator for up to 3 days; reheat it in a skillet or microwave, adding a little water or oil to refresh the texture. It can also be frozen for up to 2 months. When ready to eat, reheat the frozen fried rice directly in a skillet over medium heat, stirring frequently, until heated through, adding a bit of water or oil if necessary. In a small bowl, beat the eggs and ⅛ teaspoon of the salt until well combined. Line a baking sheet with aluminum foil for easy cleanup. With moistened hands, spread the rice out onto the prepared baking sheet, breaking apart any clumps, and let dry out and come to room temperature for at least 30 minutes or up to an hour. Heat 2 teaspoons of the vegetable oil in a flat-bottomed wok or large nonstick skillet over medium-high heat until the oil is hot and shimmering. Add the eggs and cook, stirring frequently, until just scrambled, 30 to 60 seconds. Transfer to large plate. Add 2 teaspoons more vegetable oil to the now-empty skillet and reduce the heat to medium. Add the carrot and ⅛ teaspoon of the salt and cook, stirring frequently, until softened and lightly browned, 4 to 5 minutes (be sure they are cooked through). Transfer to plate with the eggs. Add the light green scallions and 1 tablespoon more vegetable oil to the now-empty skillet. Cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic and cook 30 seconds more. Do not brown. Add the rice and stir until combined. Spread into an even layer in the skillet. Sprinkle the pepper and remaining ½ teaspoon salt evenly over the rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 3 to 5 minutes longer. Add the peas, egg and carrot mixture, dark green scallions, soy sauce, and sesame oil, and cook, stirring frequently and using the edge of the spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Taste and adjust seasoning, if necessary, and serve. Note: Day old rice works best for fried rice. But if you don't have leftover rice ready to go, don't fret! You can easily use store-bought pre-cooked microwave rice packages. I recommend the Veetee brand of jasmine rice, which you can find in the rice section of the supermarket—it works beautifully here. Instead of microwaving it per the package instructions, just treat it as you would day-old rice. You can also use fresh-cooked rice; just be sure to let it dry out thoroughly in the first step before proceeding with the recipe. Make-Ahead/Freezing Instructions: Fried rice can be stored in an airtight container in the refrigerator for up to 3 days; reheat it in a skillet or microwave, adding a little water or oil to refresh the texture. It can also be frozen for up to 2 months. When ready to eat, reheat the frozen fried rice directly in a skillet over medium heat, stirring frequently, until heated through, adding a bit of water or oil if necessary. Nutrition Information Powered by Per serving (4 servings) Calories: 413 Fat: 15 g Saturated fat: 2 g Carbohydrates: 58 g Sugar: 3 g Fiber: 5 g Protein: 12 g Sodium: 716 mg Cholesterol: 140 mg Per serving (4 servings) Calories: 413 Fat: 15 g Saturated fat: 2 g Carbohydrates: 58 g Sugar: 3 g Fiber: 5 g Protein: 12 g Sodium: 716 mg Cholesterol: 140 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.