Take Out-Style Fried Rice Recipe

  • 4 teaspoons canola oil, divided
  • 2 eggs, beaten
  • 2 carrots, chopped
  • salt and ground black pepper to taste
  • 3 cloves garlic, crushed
  • 1 cup frozen peas
  • 4 scallions, minced
  • 4 cups cooked rice
  • 1 teaspoon soy sauce, or to taste
  1. Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
  2. Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
  3. Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.