Ingredients You Will Need

• 2 large eggs
• 1/2 teaspoon table salt, divided
• 1 tablespoon vegetable oil, divided
• 1/2 cup diced carrot
• 3 ounces ham steak, cut into 1/2-inch pieces
• 2 scallions, white and green parts separated and sliced
• 2 cups cooked jasmine rice, at room temperature
• 1/4 teaspoon ground black pepper
• 3 tablespoons frozen peas

Important Tips Before Cooking

I personally enjoy using jasmine rice, but any type of long-grain white rice will work well. Day-old rice is perfect for this recipe. However, if you’re using freshly cooked rice, prepare it at least two hours in advance.

Spread it out on a rimmed baking sheet to cool completely, then place it in the fridge for 30 minutes. The rice should be at room temperature when you begin stir-frying.

Cook the Eggs

In a bowl, beat the eggs with a pinch of salt (about 1/8 teaspoon) until they are well combined.

Heat 1 teaspoon of the oil in a 14-inch flat-bottomed wok or a 12-inch carbon-steel or cast-iron skillet over medium-high heat until it begins to shimmer.

Pour in the beaten eggs and cook, stirring frequently, until just set. This should take about 30 to 60 seconds.

Transfer the eggs to a large plate and set aside.

Sauté the Carrots and Ham

Add 1/2 teaspoon oil to the empty wok and reduce the heat to medium.

Stir in the diced carrots along with a pinch of salt (about 1/8 teaspoon). Cook until the carrots start to brown, which should take about 2 to 3 minutes.

Add the ham and cook, stirring frequently, until it is heated through, around 1 to 2 minutes.

Transfer the mixture to the plate with the cooked eggs.

Cook the Rice

Add the sliced scallion whites and the remaining 1/2 tablespoon oil to the empty wok.

Cook, stirring constantly, until the scallions are fragrant, which should take about 1 minute.

Stir in the rice, breaking up any clumps as needed.

Spread the rice into an even layer, and season it with black pepper and the remaining salt (about 1/4 teaspoon).

Cook, stirring frequently and pressing the rice with a spatula to separate the grains, until the rice is thoroughly heated, roughly 2 to 4 minutes.

Finish and Serve

Add the frozen peas, egg mixture, and scallion greens to the wok.

Stir to combine and break the eggs into small pieces. Cook until the peas are warmed through, which should take about 2 minutes.

Serve immediately and enjoy!

Print Pin

Egg Fried Rice for Two

Egg Fried Rice with savory ham, sweet carrots, and tender peas mingles with fluffy scrambled eggs and fragrant jasmine rice for a delightful, balanced meal.

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

• ▢ 2 large eggs
• ▢ 1/2 teaspoon table salt divided
• ▢ 1 tablespoon vegetable oil divided
• ▢ 1/2 cup diced carrot
• ▢ 3 ounces ham steak cut into 1/2-inch pieces
• ▢ 2 scallions white and green parts separated and sliced
• ▢ 2 cups cooked jasmine rice at room temperature
• ▢ 1/4 teaspoon ground black pepper
• ▢ 3 tablespoons frozen peas

Instructions

• Beat eggs with a pinch of salt.
• Heat 1 tsp oil in a skillet over medium-high heat. Cook eggs, stirring, until just set, 30-60 seconds. Transfer to a plate.
• Add ½ tsp oil to the skillet, reduce heat to medium. Cook carrots with a pinch of salt until browned, 2-3 mins. Add ham, cook 1-2 mins. Transfer to the plate with eggs.
• Add scallion whites and remaining 1½ tsp oil to the skillet. Cook until fragrant, 1 min.
• Stir in rice, seasoning with black pepper and remaining salt. Cook, breaking clumps and pressing with a spatula, until heated through, 2-4 mins.
• Add peas, egg mixture, and scallion greens. Stir, breaking up eggs, until peas are warmed, 2 mins. Serve immediately.