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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Active time: 15 min Start to finish: 15 min Ingredients:
2 tablespoons vegetable oil |
2 large eggs, lightly beaten |
3 cups cold unsalted cooked rice |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
4 scallions, thinly sliced |
1 cup frozen peas, thawed |
Directions:
1. Heat 1 tablespoon oil in a wok or 12-inch nonstick skillet over moderately high heat until just smoking. Add eggs and cook briefly, stirring once or twice, until just softly set, then transfer to a small bowl.
2. Heat remaining tablespoon oil in wok, then add rice, salt, and pepper and stir-fry until heated through and starting to crisp, about 3 minutes. Add scallions and peas and stir-fry 1 minute. Add egg and stir-fry just until combined.
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