Instructions

• Rinse the 2 cups long-grain rice in a colander under cold running water until the water runs clear. Place the rinsed rice in a medium pot with 2 cups water, 2 cups vegetable broth, and 1/2 teaspoon salt.
• Bring the pot to a boil over high heat.
• When it reaches a boil, reduce the heat to low, cover with a lid, and simmer undisturbed for about 20 minutes.
• Remove the pot from the heat and keep the lid on; let the rice sit for about 10 minutes.
• Transfer the rice to a shallow dish or spread it on a baking sheet and place it in the refrigerator. Chill until completely cool, about 1 to 2 hours. (Cooled rice fries better.)
• Heat a wok or large skillet over high heat until very hot.
• Add 2 teaspoons vegetable oil and swirl to coat the pan. Pour in the 2 large eggs (whisked) and scramble them quickly until mostly set. Remove the scrambled eggs to a plate.
• Add the cooled rice, 1/3 cup frozen peas and carrots, and 2 tablespoons thinly sliced scallions to the hot pan. Stir continuously to break up any clumps and to distribute the vegetables, about 2 minutes.
• Return the scrambled eggs to the pan and add 1/2 teaspoon sesame oil. Stir and continue to cook until the rice is heated through, about 1–2 more minutes.
• Remove from heat and serve warm.