Simple Fried Rice for Two
Tap into the sheer joy that is tender-chewy, delicately seasoned, twice-cooked rice.
Gather Your Ingredients
Key Equipment
Before You Begin
We prefer jasmine rice, but you can use any long-grain white rice in this recipe. Day-old rice works best; alternatively, cook your rice 2 hours ahead, spread it on a rimmed baking sheet, and let it cool completely before chilling it for 30 minutes. All rice should be roughly room temperature when you stir-fry.
Instructions
1.
Beat eggs and ⅛ teaspoon salt in bowl until well combined. Heat 1 teaspoon oil in 14-inch flat-bottomed wok or 12-inch carbon-steel or cast-iron skillet over medium-high heat until oil is just smoking. Add eggs and cook, stirring frequently, until very little liquid egg remains, 30 to 60 seconds. Transfer to large plate.
2.
Add ½ teaspoon oil to now-empty wok and reduce heat to medium. Add carrots and ⅛ teaspoon salt and cook, stirring frequently, until just beginning to brown, 2 to 3 minutes. Add ham and cook, stirring frequently, until ham is warmed through, 1 to 2 minutes. Transfer to plate with eggs.
3.
Add scallion whites and remaining 1½ teaspoons oil to now-empty wok. Cook, stirring constantly, until fragrant, about 1 minute. Add rice and stir until combined. (It's OK if some clumps of rice remain.) Spread into even layer. Sprinkle pepper and remaining ½ teaspoon salt evenly over rice. Continue to cook, stirring frequently and pressing on rice with spatula to break up clumps, until grains are separate and heated through, 2 to 4 minutes longer. Add peas, egg mixture, and scallion greens and cook, stirring frequently and using edge of spatula to break eggs into small pieces, until peas are warmed through, about 2 minutes. Serve.
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