Ingredients:
2 cups cooked rice (preferably day-old rice)
2 eggs
1/2 cup green peas (fresh or frozen)
1/2 cup finely chopped carrots (or julienned)
1/4 cup chopped green onions (optional: white and green parts separated)
2 tbsp cooking oil (vegetable or sesame oil)
1 tbsp soy sauce
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper or white pepper
Optional: a few drops of sesame oil for aroma
Instructions:
- Prepare the rice:
Use cold, leftover rice for best texture (freshly cooked rice tends to get mushy).
If using fresh rice, spread it on a tray to cool and dry a bit.
- Scramble the eggs:
Heat 1 tbsp oil in a large pan or wok over medium heat.
Crack in the eggs, scramble lightly, and cook until just set.
Remove and set aside.
- Cook the veggies:
Add another 1 tbsp oil to the pan.
Add chopped carrots and peas. Stir-fry for 2–3 minutes until slightly tender.
(Optional: add the white part of green onions here.)
- Add rice and seasonings:
Add the rice to the pan, breaking up any clumps.
Stir well to mix with the vegetables.
Add soy sauce, salt, and pepper. Stir-fry for 2–3 minutes on high heat.
- Add eggs back:
Return scrambled eggs to the pan. Mix everything gently.
Taste and adjust seasoning if needed.
(Optional: drizzle a little sesame oil for flavor.)
- Finish:
Garnish with the green part of green onions.
Serve hot!
🍽️ Tips:
Add other veggies like bell peppers, corn, or cabbage for variety.
For a protein boost, include diced chicken, tofu, or shrimp.
Keep the wok/pan hot for that signature fried rice flavor (“wok hei”).
Would you like me to give you a spicy version or a restaurant-style version next?