Make-Ahead Egg Fried Rice

The trick to good fried rice is cold rice. Cook jasmine rice in the Instant Pot the day before, chill it overnight, then fry it in a hot wok with eggs, peas and carrots, and soy sauce. No chicken — a side that goes with everything.

Makes 4–6 servings. Day 1: 3 minutes under pressure plus a 10-minute natural release. Day 2: about 15 minutes in the wok.

Day 1 — Instant Pot Jasmine Rice

• 2 cups uncooked jasmine rice
• 2 cups water
• Pinch of salt (optional)

1. Rinse the rice. Rinse the jasmine rice under cool water until the water runs mostly clear, then drain.
2. Pressure cook. Add the rice, water, and the optional salt to the Instant Pot. Seal and cook on High Pressure for 3 minutes.
3. Release. Let the pressure release naturally for 10 minutes, then release whatever pressure is left. Fluff the rice with a fork.
4. Chill overnight. Spread the rice in shallow containers so it cools quickly. Cover it once the steam is gone and refrigerate overnight. Get it into the fridge promptly — within 2 hours. Never leave cooked rice sitting out overnight.

Day 2 — Fried Rice Ingredients

• 5–6 cups cold, cooked jasmine rice (from Day 1)
• 4 large eggs, beaten
• 1 1/2 cups frozen peas and carrots (or mixed vegetables)
• 3 garlic cloves, minced
• 3–4 tablespoons soy sauce, to taste
• 2 tablespoons grapeseed or other neutral oil, divided
• 1 teaspoon toasted sesame oil (optional)
• 3 green onions, sliced (optional)

1. Scramble the eggs. Heat a large wok or skillet over medium-high heat with a little of the neutral oil. Pour in the beaten eggs and scramble until just set, then slide them onto a plate.
2. Vegetables and garlic. Add the rest of the oil and stir-fry the peas and carrots for 2–3 minutes. Add the garlic and cook 30 seconds.
3. Fry the rice. Add the cold rice, breaking up any clumps. Stir-fry 3–5 minutes until heated through, letting the rice brown lightly against the pan.
4. Season and bring the eggs back. Stir in 3 tablespoons of soy sauce, taste, and add the fourth tablespoon if you want it. Fold the scrambled eggs back in and cook 1–2 minutes until everything is hot.
5. Finish. Take it off the heat, stir in the sesame oil if you’re using it, and top with the green onions. Serve hot.

A tip: Thoroughly chilled rice fries up with the best texture. If your wok is crowded, fry in batches. Refrigerate leftovers promptly and reheat them until steaming hot.