Ingredients :

3 cloves garlic

2 medium scallions

2 tablespoons plus 1 teaspoon vegetable oil, divided

1 cup frozen peas and carrots (do not thaw)

4 cups cold cooked brown or white rice (see Recipe Notes), preferably medium grain

1 tablespoon soy sauce or tamari

1 1/2 teaspoons kosher salt, plus more as needed

3/4 teaspoon ground white pepper, plus more as needed

2 large eggs

3/4 teaspoon toasted sesame oil

Instructions :

Mince 3 garlic cloves. Thinly slice 2 medium scallions crosswise

on a slight diagonal, keeping the white parts separate from the

light and dark green parts.

Heat 2 tablespoons of the vegetable oil in a large wok or nonstick

frying pan over medium-high heat until shimmering. Add the

garlic, scallion whites, and 1 cup frozen peas and carrots. Stir-fry

until the carrots and peas are thawed, about 2 minutes.

Add 4 cups cold cooked rice, breaking up any clumps of rice with

your fingers as you add it in. Toss to combine with the peas and

carrots. Add 1 tablespoon soy sauce, 1 1/2 teaspoons kosher salt,

and 3/4 teaspoon ground white pepper. Stir to combine.

Push the fried rice to one side of the pan. Add the remaining 1

teaspoon vegetable oil to the now-empty side of the pan, then

crack 2 large eggs into the oil. Scramble into fluffy curds until

almost set.

Turn off the heat and stir the eggs into the fried rice, breaking up

any large pieces of egg. Drizzle with 3/4 teaspoon toasted sesame

oil and toss to combine. Taste and season with more kosher salt

and white pepper as needed. Garnish with the reserved scallion

greens.

Recipe Notes :

Rice : Cook 1 1/3 cups raw white or brown rice to get 4 cups cooked rice.

Make ahead : Cook the rice up to 1 day ahead. Spread it out on a rimmed baking sheet in a thin layer, then refrigerate.

Storage : Fried rice can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.