Ingredients
Scale
- 4 cups cooked rice (cold for best texture)
- 3 eggs (beaten)
- 1 cup frozen peas and carrots
- 0.5 cup onion (diced)
- 4 tbsp oil (divided)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 2 tsp sesame oil
- 3 cloves garlic (minced)
- 2 green onions (sliced)
- Salt and pepper to taste
Instructions
- Scramble the eggs by heating 2 tablespoons of oil in a griddle over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove and set aside.
- Fry the vegetables and rice by adding the remaining oil in the same griddle. Add the diced onion, minced garlic, and frozen peas and carrots. Stir-fry until softened. Add the cold cooked rice and mix well, breaking up clumps.
- Pour the soy sauce, oyster sauce (if using), and sesame oil over the rice mixture. Stir everything together until well mixed. Fold in the scrambled eggs and sliced green onions. Season with salt and pepper to taste.
Notes
Use cold, day-old rice for the best texture. You can customize with different proteins and veggies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 180mg