Egg Fried Rice for Freezing

Ingredients

• 4 cups cooked long-grain white rice, chilled overnight
• 4 tablespoons vegetable oil, divided
• 4 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 1/2 cup yellow onion, finely diced
• 3 green onions, thinly sliced
• 3 cloves garlic, minced
• 4 tablespoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Method

1. 1

   Break up the chilled cooked rice with your hands or a fork so the grains separate, removing any large clumps.

2. 2

   Heat 1 tablespoon of oil in a 9-inch skillet or wok over medium-high heat. Pour in the beaten eggs and scramble quickly into small pieces, about 1 minute. Transfer to a bowl and set aside.

   1:00 · Scramble eggs
3. 3

   Add the remaining 3 tablespoons of oil to the skillet. Add the diced onion and cook, stirring, until softened, about 2 minutes.

   2:00 · Cook onion
4. 4

   Add the garlic and thawed peas and carrots, and stir-fry for 1 minute.

   1:00 · Stir-fry vegetables
5. 5

   Add the chilled rice to the skillet, breaking up any remaining clumps, and stir-fry over medium-high heat until the rice is heated through and starting to dry out slightly, about 5 minutes.

   5:00 · Stir-fry rice
6. 6

   Return the scrambled eggs to the skillet along with the green onions, soy sauce, sesame oil, salt, and white pepper. Toss until evenly combined, about 2 minutes.

   2:00 · Toss and combine
7. 7

   Spread the fried rice onto a rimmed baking sheet in a thin layer and let cool completely at room temperature, about 30 minutes.

8. 8

   Divide the cooled rice into freezer-safe bags or airtight containers in portions, pressing out excess air. Freeze flat for up to 3 months.

9. 9

   To reheat, stir-fry the frozen rice directly in a hot skillet with a splash of oil until piping hot throughout, about 6 minutes, or microwave in a covered dish with a splash of water.

   6:00 · Reheat rice