Ingredients
- 3 cups cooked white rice (day-old rice works best)
- 2 tablespoons oil
- 1 cup frozen peas and carrots (thawed)
- 1 onion, chopped
- 1 tablespoon minced garlic (about 3 cloves)
- 2 eggs, slightly beaten
- 3 tablespoons soy sauce
- Ground black pepper to taste
- Green onions for garnish
Instructions
- Heat the Oil: In a large pan or wok, heat 2 tablespoons of oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant (about 2 minutes).
- Stir-Fry Veggies: Add the thawed peas and carrots to the pan and stir-fry until tender (about 3-4 minutes).
- Cook the Eggs: Lower the heat to medium-low and push the vegetable mixture to one side of the pan. Pour the beaten eggs into the empty side of the pan and stir-fry until fully cooked.
- Add Rice: Add the cooked rice and soy sauce to the pan. Mix everything together well and stir-fry until the rice is thoroughly heated.
- Season and Garnish: Season with ground black pepper to taste. Garnish with green onions and serve immediately.
Notes
- Using day-old rice gives the best texture for fried rice.
- For extra flavor, add a dash of sesame oil or chili sauce.
- This dish is perfect for meal prepping and can be stored in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
