Instructions

• Rinse 1.5 cups jasmine rice (optional), then add it and 3 cups water to a large saucepan. Bring to a boil over medium-high heat.
• Once boiling, cover the pot, reduce heat to low, and simmer 10–12 minutes, until the water is absorbed. Remove from heat and let the rice cool to room temperature. (You can cook the rice in a rice cooker instead if you prefer; for best texture, refrigerate the cooled rice and use it cold or the next day.)
• Heat a large skillet over high heat until hot, then add 3 tablespoons vegetable oil and swirl to coat the pan.
• Pour in the 2 beaten eggs. Stir gently to scramble them, cooking about 1 minute until mostly set but not overcooked. Reduce the heat to medium.
• Add the cooled rice to the skillet. Use a spatula to break up any large clumps and stir the rice into the eggs until combined and the rice begins to warm.
• Add 1/3 cup soy sauce, 1 cup thawed frozen peas and carrots, and the 1 sliced green onion. Stir thoroughly to evenly coat the rice and distribute the vegetables and onion.
• Continue cooking over medium heat, stirring often, until the rice is hot and the vegetables are heated through.
• Remove the skillet from the heat, drizzle 1 teaspoon sesame oil over the rice, and stir once more to combine.
• Serve hot. Store leftovers in the refrigerator for up to 3 days and reheat in a skillet or microwave.