This dish is great for any meal — breakfast, lunch, or dinner — and as good cold as it is hot! You can make this with freshly cooked rice, but we don’t recommend it — it’s best if the rice is at least a day old, since drier rice fries better. If you want to make it with more eggs, double the eggs or add a fried egg on top. You can also add chopped fresh basil or cilantro leaves at the end.
Sharp knife (adult needed)
Wooden spoon or heatproof spatula
- 1 tablespoon toasted sesame oil
- 3 scallions, whites and greens chopped and kept separate
- 2 celery ribs, including the leaves, chopped (don’t worry if you don’t have the leaves)
- 2 cups sliced or diced vegetables, especially bell peppers, zucchini, bok choy, or mushrooms
- 3 cups leftover (ideally day-old) cooked brown rice
- 1 teaspoon vegetable oil
- 2 large eggs, beaten
- 1⁄2 cup frozen peas (still frozen)
- 1 1⁄2 tablespoons unseasoned rice vinegar (or 1 tablespoon white vinegar)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame seeds
- 1⁄4 teaspoon crushed red pepper flakes (if you like)
Put the skillet on the stove and turn the heat to medium high. When the skillet is hot (a drop of water should immediately sizzle and evaporate on its surface), add the sesame oil, scallion whites, celery, and other vegetables and cook, stirring once, until it starts to brown, 3-5 minutes.
Add the rice and stir until everything is well mixed and heated throughout.
Push the rice to one side of the skillet and add the vegetable oil. When the oil is hot, add the eggs and cook until set, scrambling as you go. Mix the eggs into the rice.
Add the scallion greens, peas, vinegar, soy sauce, sesame seeds, and red pepper flakes, if using, and mix well. Now taste the fried rice. Does it need another tiny splash of soy sauce? If so, add it and taste again. Serve right away.