Description
A quick, flavorful, and comforting dish made with leftover rice, colorful veggies, fluffy eggs, and savory seasonings—perfect for weeknights or anytime cravings hit.
Ingredients
- Cooked Rice: 3 cups (preferably cold, day-old)
- Vegetable Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Carrots: 1/2 cup, finely diced
- Frozen Peas: 1/2 cup
- Green Onions: 1/4 cup, chopped
- Eggs: 2, lightly beaten
- Soy Sauce: 3 tablespoons
- Sesame Oil: 1 teaspoon
- Salt and Pepper: To taste
Instructions
- Preheat Your Equipment: Heat your wok or skillet over medium-high heat until hot.
- Combine Ingredients: Prep your garlic, chopped veggies, and beaten eggs in small bowls.
- Prepare Your Cooking Vessel: Add vegetable oil to the hot pan. Sauté garlic for about 30 seconds.
- Assemble the Dish: Add carrots and peas, stir-fry for 2–3 minutes. Push to the side and scramble eggs in the same pan.
- Cook to Perfection: Add rice, break apart clumps, stir-fry everything together. Add soy sauce and season.
- Finishing Touches: Drizzle sesame oil and add green onions. Toss to combine.
- Serve and Enjoy: Plate and garnish with extra green onions if desired.
Notes
- Prep all ingredients before cooking—things move quickly.
- Use cold rice for best texture and less stickiness.
- Drizzle sesame oil at the end to keep its nutty aroma intact.
- Add chili garlic sauce or miso paste for a twist.