¼teaspoonfreshly ground black pepperadjust to taste
kosher saltonly as needed
Instructions
Warm a tablespoon of oil in a large skillet over medium heat. Swirl the oil to coat the surface of the pan. Pour the eggs into the pan and tilt as needed to spread across the skillet. Let the eggs cook for 2-3 minutes and then flip. Cook one more minute. Slide the egg out of the skillet onto a cutting board and allow it to cool. Cut into 1/2-inch wide strips and then cut into small pieces.
Add the remaining 2 tablespoons of oil, to the skillet and increase heat to medium-high. Add the rice and stir to coat. Continue cooking, while stirring frequently, for about 2 minutes until the rice begins to crisp a bit.
Add the soy sauce and sesame oil. Stir well, to distribute the sauce throughout the rice. Cook for 5 minutes, stirring frequently until the rice is heated through.
Add the cooked vegetables and eggs and continue cooking for an additional minute until everything has warmed through. Sprinkle with pepper and green onions. Taste the rice and add salt, only if needed.
Notes
The rice for this recipe needs to be completely chilled so that it can be easily broken apart into individual grains without any clumping or sticking. I suggest making the rice a day or two (even as much as 4-5 days) before you want to use it. The key to great fried rice is using rice that is as dry as possible so that the resulting fried rice won't be mushy or soft.