Ingredients
Scale
- 2 cups cooked rice, preferably day-old
- 2 tablespoons vegetable oil
- 1/2 cup frozen peas and carrots, thawed
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/2 cup cooked, chopped chicken (optional)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Make sure the rice is cold and clumps are broken up. Chop the green onions and mince the garlic.
- Cook Eggs: Heat a large skillet or wok over medium heat. Add a teaspoon of vegetable oil and scramble the eggs. Once cooked, remove them from the pan and set aside.
- Sauté Vegetables: Increase the heat to medium-high. Add the remaining vegetable oil to the pan. Sauté the peas, carrots, and garlic until they start to soften.
- Combine Ingredients: Add the cold rice to the pan with the vegetables. Stir-fry for a few minutes until the rice is hot. Push the rice to the side of the pan, add the sesame oil, and then the cooked eggs, chicken (if using), and green onions. Stir everything together.
- Season: Drizzle soy sauce over the rice and stir until everything is well mixed. Season with salt and pepper to taste. Serve hot.
Notes
- Using day-old rice is key for achieving the perfect texture, as it prevents the rice from becoming soggy.
- Feel free to customize your fried rice with additional vegetables or proteins according to your preference.
- Keep the heat high for a smokey flavor reminiscent of traditional wok cooking
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (1/4 of the total recipe)
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 870mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 14g
- Protein: 110mg