Ingredients
- 3 cups cooked rice (preferably day-old, cold)
- 2 large eggs
- 2 tablespoons vegetable oil (or sesame oil)
- ½ cup chopped green onions
- ½ cup frozen peas and carrots (optional)
- 2 tablespoons soy sauce (or to taste)
- 1 teaspoon minced garlic (optional)
- Salt and pepper, to taste
Instructions
- Heat a large pan or wok over medium-high heat and add 1 tablespoon of oil.
- Crack the eggs into the pan and scramble them until fully cooked. Remove eggs and set aside.
- Add the remaining oil to the pan. Add garlic (if using) and sauté for 30 seconds until fragrant.
- Add the cold rice, breaking up any clumps with a spatula. Stir-fry for a few minutes until heated through.
- Add the peas, carrots, and green onions. Stir well to combine and cook for another 2-3 minutes.
- Return the scrambled eggs to the pan. Pour in the soy sauce and stir everything together.
- Season with salt and pepper to taste. Serve hot and enjoy!
Let me know if you’d like a version with chicken, shrimp, or extra veggies!