Speedy Fried Rice with Scrambled Egg

1.Prepare the eggs: Whisk the 3 eggs lightly in a small bowl with a pinch of salt. Set aside.

2.Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over medium-high heat until shimmering.

3.Scramble the eggs: Pour the whisked eggs into the hot oil. Let them set for about 30 seconds, then gently scramble until just cooked through but still slightly moist. Remove the eggs from the wok and set aside, wiping the wok clean if necessary.

4.Sauté vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok over high heat. Add the frozen peas and carrots and stir-fry for 1 minute until heated through.

5.Fry the rice: Add the cold, cooked rice to the wok. Break up any clumps with your spatula and spread the rice out in a single layer. Let it cook undisturbed for 1-2 minutes to achieve a slight crispness.

6.Season and combine: Pour the soy sauce evenly over the rice. Stir-fry vigorously for another 2 minutes until the rice is evenly colored.

7.Finish the dish: Return the scrambled eggs to the wok. Add the sesame oil and white pepper. Toss everything together quickly for 30 seconds to incorporate all ingredients.

8.Serve immediately, garnished generously with the sliced scallions.