Leftover-night fried rice

What goes in

• 3 cups cold cooked rice
• 2 tablespoons neutral oil
• 1 egg, beaten
• 2 cups chopped cooked or quick-cooking vegetables
• 2 teaspoons soy sauce, plus more to taste
• Scallions, chile crisp, or sesame oil to finish

Make it

1. Heat a large cast-iron skillet over high heat until a drop of water skitters away.
2. Add 1 teaspoon oil, scramble the egg softly, and move it to a plate.
3. Add the remaining oil and vegetables. Cook until hot and browned at the edges.
4. Add the rice. Press it into the pan and leave it for 2 minutes before tossing.
5. Return the egg, season with soy sauce, and finish with whatever bright or spicy thing you have.

Safety note

Cool cooked rice promptly and refrigerate it. Reheat leftovers to 165°F, following USDA guidance.