Quick-fried Rice

• 2 teaspoons canola, peanut, or olive oil
• 2 eggs, lightly beaten with a fork
• Salt
• 1 medium carrot, split in half lengthwise and cut thinly on a diagonal
• 1 cup cabbage, spinach, bok choy, or other greens, thinly sliced
• 2 garlic cloves, minced
• 3 cups cooked white rice
• 1 bunch scallions (white and green parts), thinly sliced
• 2 tablespoons soy sauce
• Sesame oil, as desired
• Pepper

1. Heat 1 teaspoon oil over medium-high heat in a medium nonstick skillet until almost smoking.
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. Stir and lift to make sure the eggs are cooked and no liquid remains, then transfer to a plate and cool.
4. Coarsely chop the eggs and set aside.
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. Simmer the carrot for about 3 minutes, until tender-crisp.
7. Raise the heat to medium-high, pour off any remaining water, add the remaining teaspoon oil, the cabbage, and garlic, and toss.
8. When the greens are wilted, add the rice and eggs and stir over medium-high heat.
9. Stir in the scallions and soy sauce and a drop or two of sesame oil.
10. Taste and adjust seasoning with salt and pepper.

canola, eggs, salt, carrot, cabbage, garlic, white rice, scallions, soy sauce, sesame oil, pepper

Taken from www.epicurious.com/recipes/food/views/quick-fried-rice-383608 (may not work)