Pot And PantryAustin, Texas
04
Vegetarian

Pantry Fried Rice

This is the dish we cook on nights the walk-in looks emptiest. It depends on one thing you can't skip: the rice has to be cold and a day old, or it turns to mush in the pan.

10 min prep
15 min cook
Easy level
Serves 4

Method

  1. Scramble the eggs

    Heat 1 tablespoon of oil in a large wok or skillet over high heat. Scramble the eggs until just set, then remove and set aside.

  2. Fry the rice

    Add the remaining oil to the pan. Break up the cold rice with your hands as you add it, and stir-fry 3 to 4 minutes, pressing it against the hot pan.

  3. Add vegetables and aromatics

    Push the rice to one side, add the peas and carrots, garlic, and scallion whites to the cleared space, and stir 1 minute until fragrant.

  4. Combine

    Toss everything together, then stir in the soy sauce, sesame oil, and the scrambled eggs, breaking them into pieces.

  5. Finish

    Toss 1 more minute over high heat, season with black pepper, and scatter the scallion greens over the top.

Kitchen note

Freshly cooked rice is too wet for this dish and will clump. Spread leftover rice out on a tray in the fridge the night before if you're starting from scratch.

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