Description
A simple and delicious fried rice recipe that’s perfect for using up leftover rice and vegetables.
Ingredients
Scale
For the Crust:
- 3 cups cooked white rice (preferably day-old)
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 3 green onions, sliced
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the beaten eggs and scramble until fully cooked. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet. Stir-fry the carrots and peas for 2-3 minutes until tender.
- Add the garlic and green onions, cooking for another 30 seconds until fragrant.
- Add the cooked rice to the skillet, breaking up any clumps. Stir-fry for 2-3 minutes.
- Pour in the soy sauce and sesame oil, mixing well to coat the rice evenly.
- Return the scrambled eggs to the skillet and stir to combine. Season with salt and pepper to taste.
- Cook for another 1-2 minutes until everything is heated through. Serve hot.
Notes
You can customize the seasonings to taste.