Ingredients
Scale
- 2 cups cooked Jasmine rice (preferably day-old and cold)
- 3 large eggs, lightly beaten
- 2 tablespoons vegetable oil (or any neutral oil)
- 1 cup frozen peas and carrots mix
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (adjust to taste)
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- Optional: Pinch of white pepper or red chili flakes
Instructions
- Step 1: Scramble the Eggs – Place a large skillet or wok over medium-high heat and add one tablespoon of vegetable oil. Once the oil is shimmering, pour in the beaten eggs. Scramble them quickly for about 30 to 45 seconds until they are just set but still slightly soft. Remove the eggs from the pan and set them aside on a small plate.
- Step 2: Sauté Aromatics and Vegetables – Wipe the skillet clean if needed and add the remaining tablespoon of oil. Increase the heat to high. Add the minced garlic and the frozen peas and carrots. Stir-fry for about 2 minutes until the vegetables are thawed and the garlic is fragrant. Be careful not to burn the garlic; keep the ingredients moving constantly.
- Step 3: Fry the Rice – Add the cold, cooked rice to the pan. Use a spatula to break up any large clumps. Toss the rice with the vegetables and spread it out in an even layer. Let it sit undisturbed for 1 minute to allow the bottom to crisp up slightly. Pour the soy sauce and toasted sesame oil over the rice, then stir-fry everything together for another 2 minutes.
- Step 4: Combine and Finish – Return the cooked eggs to the skillet. Use your spatula to break the eggs into smaller pieces and fold them into the rice. Toss in half of the sliced green onions. Stir everything for one final minute until the rice is heated through and coated evenly in the sauce.
- Step 5: Plating – Divide the fried rice into two bowls. Garnish with the remaining fresh green onions and a sprinkle of red chili flakes if you like a bit of heat. Serve immediately while steaming hot.
- Cook Time: 10 minutes