Classic Fried Rice

1. Prep Ingredients

With wet hands, break up the cooked and cooled rice. Then, Finely chop 2 cloves of garlic. Grate 1 tablespoon of fresh ginger. Thinly slice 1/4 cup of scallion greens and set aside. Peel and dice 1/2 cup of carrots into small pieces. Whisk 2 large eggs in a bowl and set aside. Measure 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil and combine in a small bowl for the sauce. Measure out 2 tablespoons of avocado oil to use for frying. Measure 1 tablespoon of sesame seeds for garnish.

2. Cook Aromatics

Heat half of the avocado oil in a large skillet or wok over medium-high heat. Add the diced carrots with a pinch of salt and stir-fry until they are tender and brightly colored, about 3 minutes. Then add the garlic and ginger and cook for another 2-3 minutes.

3. Fry Rice

Increase the heat to high and add the cooled rice to the pan with the aromatics. Break up any clumps and mix well to incorporate the garlic and ginger. Spread the rice out in an even layer and allow it to sit undisturbed for about 2 minutes, then stir. Repeat this process 2 more times until the rice is heated through, aromatic, and has crispy edges.

4. Cook Egg

Push the rice to one side of the pan, creating space in the pan. Add a small drizzle of avocado oil in the cleared space and pour in the whisked eggs. Let the eggs set for a moment, then scramble gently, taking care not to overcook. Once the eggs are set, mix them into the rice.

5. Finishing Ingredients

Pour in the soy sauce, rice vinegar, and sesame oil mixture over the rice and mix well to combine and heat through. Sprinkle the sliced scallion greens and sesame seeds over the rice. Stir everything together one final time, ensuring all ingredients are well-distributed and hot. Give the rice a taste and adjust the seasoning with more salt or soy as needed.