Active time: 15 min Start to finish: 15 min

　　

Ingredients

Makes 2 main-course or 4 side-dish servings

　　2 tablespoons vegetable oil

　　2 large eggs, lightly beaten

　　3 cups cold unsalted cooked rice

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　4 scallions, thinly sliced

　　1 cup frozen peas, thawed

　　

Step 1

Heat 1 tablespoon oil in a wok or 12-inch nonstick skillet over moderately high heat until just smoking. Add eggs and cook briefly, stirring once or twice, until just softly set, then transfer to a small bowl.

　　

Step 2

Heat remaining tablespoon oil in wok, then add rice, salt, and pepper and stir-fry until heated through and starting to crisp, about 3 minutes. Add scallions and peas and stir-fry 1 minute. Add egg and stir-fry just until combined.