Egg Fried Rice

From the kitchen of Carly

Silky scrambled eggs coat every grain of cold rice in a screaming hot wok, transforming yesterday's leftovers into something craveable. Scallions and sesame oil finish the job. The kind of dish that tastes better than it has any right to.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 tablespoon peanut oil
  • 14 large eggs, lightly beaten
  • 14 cups cold unsalted steamed white rice
  • 13/4 teaspoon salt
  • 11/2 cup thinly sliced scallion greens (3 to 4 scallions)
  • 11 to 2 teaspoons Asian sesame oil
  • 1a well-seasoned 14-inch flat-bottomed wok

Instructions

  1. Heat wok over high heat until a drop of water vaporizes instantly upon contact. Add peanut oil, swirling to coat wok evenly, and heat until hot and just smoking. Add eggs, tilting wok and swirling eggs to form a thin even layer on cooking surface, and cook 30 seconds, then add rice and salt and stir-fry, breaking up eggs and letting rice rest several seconds between stirs, until rice is hot, 2 to 3 minutes. Add scallion greens and sesame oil (to taste) and stir-fry until combined well.