Instructions

• Mince 3 garlic cloves.
• Thinly slice 2 medium scallions crosswise on a slight diagonal, keeping the white parts separate from the light and dark green parts.
• Heat 2 tablespoons of the vegetable oil in a large wok or nonstick frying pan over medium-high heat until shimmering.
• Add the garlic, scallion whites, and 1 cup frozen peas and carrots.
• Stir-fry until the carrots and peas are thawed, about 2 minutes.
• Add 4 cups cold cooked rice, breaking up any clumps of rice with your fingers as you add it in.
• Toss to combine with the peas and carrots.
• Add 1 tablespoon soy sauce, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon ground white pepper.
• Stir to combine.
• Push the fried rice to one side of the pan.
• Add the remaining 1 teaspoon vegetable oil to the now-empty side of the pan, then crack 2 large eggs into the oil. Scramble into fluffy curds until almost set.
• Turn off the heat and stir the eggs into the fried rice, breaking up any large pieces of egg.
• Drizzle with 3/4 teaspoon toasted sesame oil and toss to combine.
• Taste and season with more kosher salt and white pepper as needed. Garnish with the reserved scallion greens.
• Note: Rice: Cook 1 1/3 cups raw white or brown rice to get 4 cups cooked rice.
• Note: Make ahead: Cook the rice up to 1 day ahead. Spread it out on a rimmed baking sheet in a thin layer, then refrigerate.
• Note: Storage: Fried rice can be refrigerated in an airtight container for up to 4 days or frozen for up to 2 months.