Ingredients
- 2 cups cooked rice (preferably day-old, cold)
- 2 eggs
- 2 tablespoons vegetable oil (or any neutral oil)
- 2 green onions, chopped
- 1/2 cup frozen peas and carrots (optional)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- Salt and pepper, to taste
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Crack the eggs into the pan and scramble them until just cooked through. Remove and set aside.
- Add the remaining oil to the pan. Add the chopped green onions and stir-fry for 30 seconds.
- Add the cold rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 2–3 minutes.
- Add the peas and carrots (if using) and cook for another 2 minutes until heated through.
- Return the cooked eggs to the pan and mix well with the rice.
- Add soy sauce and sesame oil (if using). Stir-fry for another minute, making sure everything is well combined.
- Season with salt and pepper to taste. Serve hot and enjoy!
If you’d like, I can also suggest variations like adding shrimp, chicken, or extra veggies — just say so!