Edamame Fried Rice

From the garden

• 1½ cups shelled edamame, boiled 3 minutes and shelled if fresh; thawed if frozen
• 2 medium carrots, finely diced
• 4 green onions, sliced, whites and greens separated
• 2 cloves garlic, minced

From the pantry

• 4 cups cooked rice, cold, clumps broken up — from about 1.5 cups dry — day-old rice fries best
• 3 eggs, beaten
• 1 tbsp fresh ginger, minced
• 3 tbsp soy sauce
• 2 tsp toasted sesame oil
• 3 tbsp vegetable oil — divided
• salt — to taste

1. Get everything prepped and within arm's reach before the burner goes on — fried rice cooks faster than you can chop.
2. Heat 1 tablespoon of the vegetable oil in a wok or your largest skillet over high heat until it shimmers. Pour in the eggs, scramble 30–45 seconds until just set but still glossy, and scrape them onto a plate.
3. Add the remaining oil, then the carrots and green onion whites; stir-fry 2 minutes until the carrot edges soften. Add the garlic and ginger and toss 30 seconds until fragrant.
4. Add the cold rice, pressing it flat against the hot pan and letting it sit 30–60 seconds between tosses so it toasts and crackles — that sear is what separates fried rice from steamed. Repeat for 3–4 minutes.
5. Toss in the edamame and soy sauce and stir-fry 2 minutes until everything is hot and evenly stained. Off the heat, fold in the eggs, green onion tops, and sesame oil; taste for salt and serve straight from the pan.