A skillet fried rice that turns yesterday's cold rice into separate, lightly toasted grains. Soft egg, browned ham and crisp-tender vegetables meet soy and sesame without weighing the rice down. It comes together fast, eats like a full meal and has a habit of disappearing straight from the pan.
Turn what you find into an experience you can actually bring to your kitchen.
Take the thoroughly chilled cooked white rice from the refrigerator and break up any clumps with clean hands without crushing the grains. Dice the carrot and ham, mince the garlic, and separate the white and green parts of the scallions. Have everything ready before turning up the heat—the cooking moves quickly from that point on.
Heat part of the vegetable oil in a wide skillet over medium-high heat. Add the beaten eggs and scramble for 45 to 60 seconds, until just set and still soft; transfer them to a plate immediately so they do not dry out.
Increase the heat and add the remaining vegetable oil. Stir-fry the ham, carrot, peas, garlic and white parts of the scallions for 2 to 3 minutes, until the ham has browned edges, the garlic smells toasted without burning, and the carrot still has some bite.
Add the cold rice and stir-fry over high heat for 4 to 5 minutes, breaking up any remaining clumps and occasionally letting the rice sit against the hot pan without stirring. If the skillet is overcrowded, work in two batches and combine everything at the end. Once the grains are separate, dry on the surface and steaming hot throughout, pour the soy sauce around the hot edge of the pan, add the black pepper and toss quickly until evenly seasoned.
Return the egg to the skillet, add the sesame oil and green parts of the scallions, and toss for just 30 seconds, only long enough to distribute everything while keeping the fresh aroma. Serve immediately while the rice is still hot and loose. And that's it! If every spoonful has separate grains, tender egg and little toasted edges, start serving before someone goes straight for the pan.
