- 1/4 cup peanut oil
- 1 medium onion, roughly chopped
- 1 medium red bell pepper, cored, seeded, and chopped
- 2 medium celery stalks, roughly chopped
- Salt and freshly ground black pepper
- 1 tablespoon minced garlic
- 3 to 4 cups cooked long-grain white or brown rice, chilled for a few hours
- 2 eggs
- 2 tablespoons soy sauce, or more to taste
- 1 tablespoon sesame oil
- Put 1 tablespoon of the oil in a skillet over medium-high heat.
- When hot, add the onion, bell pepper, and celery.
- Sprinkle with some salt and pepper and raise the heat to high.
- Cook, stirring occasionally, until the vegetables begin to soften and brown, 8 to 10 minutes.
- Turn the heat down slightly if the mixture begins to burn.
- Transfer the vegetables to a bowl.
- Add the remaining 3 tablespoons oil to the skillet and return it to high heat.
- When hot, add the garlic.
- Stir for 15 seconds, then begin to add the chilled rice.
- Break up any lumps with the spatula, but resist the urge to stir it until the grains start to sputter and turn brown around the edges, 1 to 3 minutes.
- If at any point the rice begins to burn, lower the heat or remove the pan from the burner for a few seconds to slow down the cooking.
- When the rice is sizzling, stir it around once and push it to the sides of the pan to make a well in the center of the pan.
- Crack the eggs on a flat surface and open them into the well, stir them quickly with the corner of the spatula to scramble them for 30 seconds, then stir them together with the rice.
- Add the vegetables back to the skillet and toss until they are combined with the rice and heated through, 1 minute.
- Stir in the soy sauce and sesame oil.
- Taste, adjust the seasoning with more salt, pepper, or soy sauce, and serve.