Fried Egg Rice with Peas

Makes: 4 cups

1 tablespoon toasted sesame oil (use vegetable oil if you’re not a fan of sesame)
3 scallions, trimmed and chopped (separate the whites and greens)
2 celery ribs, from the inside of the bunch, where the ribs are leafy, chopped
1 carrot, shredded or 1 cup chopped raw mushrooms, asparagus, snow peas, or other vegetable
1 tablespoon sesame seeds
3 cups day or two-old brown or white rice
1 teaspoon canola or olive oil
2 large eggs
½ cup still-frozen frozen peas
1 ½ tablespoons unseasoned rice wine vinegar
2- 3 tablespoons low sodium soy sauce
¼- ½ teaspoon crushed red pepper flakes
Kosher salt


  1. Place a large skillet over medium high heat and when it is hot, add the oil. Add the scallion whites, celery, carrots, or other vegetables, and sesame seeds and cook, stirring once, until they start to brown, about 3 minutes.
  2. Add the rice and stir until everything is well mixed.
  3. Add the eggs and cook until set, scrambling as you go.
  4. Add the scallion greens, peas, vinegar, soy sauce and red pepper flakes and mix well. Add salt to taste.