Ingredients:

  • 3 cups day-old cooked jasmine rice
  • 2 tablespoons vegetable oil
  • 2 large eggs, beaten
  • 1 cup mixed frozen peas and carrots
  • 3 green onions, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 1 cup cooked chicken, shrimp, or tofu, diced (optional)

Instructions:

  1. Prepare Your Rice: Ensure to use leftover rice that has been chilled for at least 30 minutes, preferably overnight.
  2. Cook the Eggs: Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add beaten eggs and scramble until firm. Remove and set aside.
  3. Sauté Aromatics: In the same wok, add the remaining oil. Sauté minced garlic until fragrant and golden.
  4. Add Vegetables: Toss in mixed peas and carrots; stir-fry for 2-3 minutes until heated through.
  5. Combine Ingredients: Add in the chilled rice. Stir well to break up clumps and evenly combine with vegetables.
  6. Season: Pour in soy sauce and sesame oil. Stir to coat the rice thoroughly. Season with salt and pepper as needed.
  7. Incorporate Eggs and Proteins: Add cooked eggs and any optional proteins. Mix until heated through.
  8. Add Green Onions: Fold in chopped green onions and stir once more to combine.
  9. Plate and Serve: Serve hot, garnished with additional green onions or a drizzle of extra soy sauce if desired.