Fried Rice



  1. Put 1 tablespoon of the oil in a skillet over medium-high heat.
  2. When hot, add the onion, bell pepper, and celery.
  3. Sprinkle with some salt and pepper and raise the heat to high.
  4. Cook, stirring occasionally, until the vegetables begin to soften and brown, 8 to 10 minutes.
  5. Turn the heat down slightly if the mixture begins to burn.
  6. Transfer the vegetables to a bowl.
  7. Add the remaining 3 tablespoons oil to the skillet and return it to high heat.
  8. When hot, add the garlic.
  9. Stir for 15 seconds, then begin to add the chilled rice.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. Add the vegetables back to the skillet and toss until they are combined with the rice and heated through, 1 minute.
  15. Stir in the soy sauce and sesame oil.
  16. Taste, adjust the seasoning with more salt, pepper, or soy sauce, and serve.