Ingredients
2 cups cooked rice (preferably day-old)
2 tablespoons vegetable oil
1/2 cup diced carrots
1/2 cup peas
2 eggs, scrambled
1/4 cup soy sauce
1 tablespoon sesame oil
1/4 teaspoon black pepper
Instructions
-
Heat vegetable oil in a large skillet or wok over medium-high heat.
-
Add diced carrots and peas. Cook for 2–3 minutes until tender.
-
Push veggies to one side of the pan. Crack in eggs on the other side and scramble until cooked.
-
Add day-old rice and stir everything together.
-
Pour in soy sauce, sesame oil, and black pepper. Stir-fry for 4–5 minutes until heated through and evenly coated.
-
Serve hot and enjoy!
Notes
-
Add Protein: Toss in cooked chicken, shrimp, or tofu.
-
Spice It Up: Add chili oil or Sriracha for heat.
-
More Veggies: Stir in corn, bell peppers, green onions, or mushrooms.
-
Best Texture Tip: Use day-old rice and high heat to avoid sogginess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegetarian
