Egg and Vegetable Fried Rice

• 180 g (180 g cold cooked brown rice) — Cooked long-grain brown rice
• 100 g (2 large eggs (100 g without shells)) — Large whole eggs, raw
• 60 g (60 g frozen green peas) — Frozen green peas
• 50 g (50 g raw carrot, cut into 5 mm dice) — Raw carrots
• 12 g (2 1/2 tsp (12 g) reduced-sodium soy sauce) — Reduced-sodium soy sauce
• 5 g (1 tsp (5 g) avocado oil) — Avocado oil

Method

1. 1Loosen the cold riceBreak the cold brown rice apart with clean fingers or a fork until no clump is larger than a grape.45 secLook for: The grains are loose and ready to heat evenly.Safety: Use rice refrigerated within 2 hours of its original cooking.
2. 2Prepare carrots and peasDice the carrot into 5 mm pieces and measure the frozen peas directly from the freezer.1 min 15 secLook for: The carrot pieces are uniform and the peas remain frozen.Safety: Use a stable board and keep frozen peas cold.
3. 3Cook the vegetablesHeat the avocado oil in a wide skillet over medium-high, add carrots and peas, and stir-fry for 90 seconds.2 minLook for: Carrots are tender-crisp and peas are hot and bright green.Safety: Hot peas can spit as they thaw; use a long spatula.
4. 4Scramble the eggsPush the vegetables to one side, crack the eggs into the open side, and stir them until fully set and broken into small curds.1 min 30 sec · 160°FLook for: No liquid egg remains and the curds reach 160°F.Safety: Wash hands after cracking eggs and cook them to 160°F.
5. 5Fry the riceAdd the loosened rice and fold it through the egg, peas, and carrots for 2 minutes over medium-high heat.2 min · 165°FLook for: Rice is steaming throughout and reaches 165°F.Safety: Reheat cooked rice to 165°F.
6. 6Season and servePour the soy sauce around the hot skillet edge, toss the fried rice for 30 seconds, and transfer every grain to one bowl.45 secLook for: The rice is evenly tan with egg, peas, and carrots distributed throughout.Safety: Declare soy and wheat; serve immediately.