Simple Fried Rice

Ingredients

• 3 large eggs
• 1.5 tsp kosher salt (divided)
• 2 tbsp vegetable oil (divided)
• 1 carrot (peeled and cut into 1/4-inch pieces)
• 4 oz ham steak (cut into 1/2-inch pieces (about 3/4 cup))
• 4 scallions (white and green parts separated and sliced)
• 4 cup cooked jasmine rice (room temperature; day-old works best)
• 0.25 tsp pepper
• 0.5 cup frozen peas

Steps

1. 1

   Beat eggs and 1/4 teaspoon salt in a bowl until well combined.

2. 2

   Heat 2 teaspoons oil in a 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until the oil is just smoking.

3. 3

   Add the eggs and cook, stirring frequently, until very little liquid egg remains, about 30 to 60 seconds. Transfer the scrambled eggs to a large plate.

4. 4

   Add 1 teaspoon of oil to the now-empty wok and reduce the heat to medium.

5. 5

   Add the diced carrot and 1/4 teaspoon salt and cook, stirring frequently, until just beginning to brown, 2 to 4 minutes.

6. 6

   Add the ham and cook, stirring frequently, until the ham is warmed through, 1 to 2 minutes. Transfer the carrot and ham to the plate with the eggs.

7. 7

   Add the scallion whites and the remaining 1 tablespoon of oil to the now-empty wok.

8. 8

   Cook, stirring constantly, until fragrant, about 1 minute.

9. 9

   Add the rice and stir until combined; it is okay if some clumps of rice remain.

10. 10

    Spread the rice into an even layer. Sprinkle the pepper and the remaining 1 teaspoon of salt evenly over the rice.

11. 11

    Continue to cook, stirring frequently and pressing on the rice with a spatula to break up clumps, until the grains are separate and heated through, 2 to 5 minutes longer.

12. 12

    Add the frozen peas, the egg mixture, and the scallion greens to the wok.

13. 13

    Cook, stirring frequently and using the edge of the spatula to break the eggs into small pieces, until the peas are warmed through, about 2 minutes. Serve immediately.

Notes

Day-old rice works best because it is drier and separates easily. In a pinch, cook rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling for 30 minutes. All rice should be roughly room temperature when you begin stir-frying. You can substitute jasmine rice with any long-grain white rice.

Nutrition per serving

• main
• fried rice
• stir-fry
• quick meal
• jasmine rice
• ham
• eggs