Quick-fried Rice

1. 1

   Heat 1 teaspoon oil over medium-high heat in a medium nonstick skillet until almost smoking.

2. 2

   Pour in the eggs and a pinch of salt and scramble with a plastic spatula for a minute, then let the eggs set.

3. 3

   Stir and lift to make sure the eggs are cooked and no liquid remains, then transfer to a plate and cool.

4. 4

   Coarsely chop the eggs and set aside.

5. 5

   Wipe out the skillet (or rinse, if necessary), put in the carrot and 1/4 cup water, and lower the heat to medium.

6. 6

   Simmer the carrot for about 3 minutes, until tender-crisp.

7. 7

   Raise the heat to medium-high, pour off any remaining water, add the remaining teaspoon oil, the cabbage, and garlic, and toss.

8. 8

   When the greens are wilted, add the rice and eggs and stir over medium-high heat.

9. 9

   Stir in the scallions and soy sauce and a drop or two of sesame oil.

10. 10

    Taste and adjust seasoning with salt and pepper.

* Per serving · 4 servings · Values may vary.