Classic Egg Fried Rice Recipe

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter (unsalted)
• 5 to 6 eggs (beaten)
• 1 1/2 teaspoon salt (divided into 1/2 and 1 teaspoon)
• 4 1/2 cups cold cooked rice
• 5 green onions (diced)
• 2 cups peas (frozen)

Instructions

1. 1

   Add the oil and butter to a large non-stick skillet (or wok). Add the beaten eggs the pan.

2. 2

   Gently and slowly stir the eggs with a rubber spatula to make fluffy scrambled eggs. Fold the eggs within themselves. Sprinkle ½ teaspoon of salt over the eggs and continue to fold the eggs for 3 to 4 minutes. When the eggs are mostly cooked, it should look custard-like.

3. 3

   Add the cold rice into the skillet and use your spatula to chop through the rice to combine it with the scrambled eggs and separate clumps of rice.

4. 4

   Add the green onions, frozen peas, and 1 teaspoon of salt and continue to toss to combine and cook until the rice and peas are warmed through, around 3 minutes.

5. 5

   Leave the rice in the skillet for a couple of extra minutes with the heat turned off if you’d like slightly crispier rice or serve immediately.