Egg and Pea Breakfast Fried Rice Recipe

The useful part

1
Whisk the eggs in a bowl. Heat 1 tablespoon oil in a large skillet, scramble the eggs until just set, and transfer them to a plate.
2
Add the remaining oil, ginger, and garlic. Stir for 30 seconds, then add the chilled rice and break up any clumps.
3
Add the peas and soy sauce and stir-fry for 4 minutes. Fold the eggs back in and finish with sesame oil and scallions.
4
Cool quickly in a shallow layer, then divide into four containers.

Work with what you have

Easy substitutions

Use the closest swap that fits what you have and how you plan to pack it.

crumbled tofu with 1 teaspoon turmeric

edamame or finely diced carrots

Make the next meal easier

Use extra fried rice as a filling for lettuce cups or a quick lunch bowl with hot sauce.

Cool portions in shallow sealed containers, refrigerate within 2 hours, and use within 3 days.

Reheat in a skillet or microwave until hot throughout, stirring once.

For cooling, storing, and reheating details, use the USDA references below.