Egg Fried Rice with Scallions and Peas

Name: Egg Fried Rice with Scallions and Peas
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 cups cold, cooked rice, a day old; 2 tbsp neutral oil, divided; 2 eggs, beaten; 3 scallions, sliced, white and green kept apart; 2 cloves garlic, minced; ½ cup frozen peas; 2 tbsp soy sauce; 1 tsp toasted sesame oil; To taste white pepper

Day-old rice separated to distinct grains in a screaming-hot wok, faster than delivery and better with whatever's in the crisper.

Serves: 4
Prep: 10 min
Cook: 10 min
Written: July 28, 2026

Method

Heat 1 tbsp of the neutral oil in a wok or wide skillet over high heat until it shimmers.
Pour in the eggs and scramble fast, breaking them into small curds, then tip onto a plate.
Add the remaining oil, scallion whites, and garlic, and stir until fragrant, about 30 seconds.
Add the rice, breaking up any clumps with the back of a spatula, and press it into an even layer.
Leave it alone for a minute so the bottom starts to catch, then toss.
Add the peas, soy sauce, and scrambled egg, tossing until everything’s hot and the grains have separated.
Off the heat, stir in the sesame oil and scallion greens, and season with white pepper.

Notes

Cold, day-old rice is not a suggestion — fresh rice is too wet and turns the whole pan gummy. Spread a fresh batch on a sheet pan to cool fast if you’re starting from scratch.

Treat the peas and scallions as the minimum, not the recipe: diced ham, leftover roast chicken, or a handful of shrimp turn this from a side into dinner.

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