Ingredients
- 3 cups cooked and chilled rice preferably day-old
- 3 large eggs lightly beaten
- 2 tablespoons vegetable oil or sesame oil divided
- 1/2 cup onion finely diced
- 1/2 cup peas and carrots frozen or fresh
- 2 tablespoons soy sauce adjust to taste
- 1/2 teaspoon garlic powder or 2 cloves garlic minced
- 1/2 teaspoon ginger powder or 1/2 teaspoon minced fresh ginger
- 1/4 teaspoon white pepper optional
- 2 green onions sliced (optional, for garnish)
Instructions
- Prepare the Rice: Ensure your cooked rice is cold and clumped for best results. Break up any large chunks with a fork.
- Cook the Eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until just set. Remove from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, heat the remaining oil. Add the diced onion, peas, and carrots. Stir-fry for 2-3 minutes, or until the onions are translucent and the vegetables are tender.
- Add Rice and Seasonings: Increase the heat to high and add the chilled rice to the skillet. Stir-fry for 2-3 minutes, pressing the rice down with a spatula to break up clumps. Add garlic, ginger, soy sauce, and white pepper. Toss to coat evenly.
- Combine with Eggs: Stir the scrambled eggs back into the rice and mix well. Cook for another 1-2 minutes until everything is heated through.
- Serve: Garnish with sliced green onions, if desired. Serve hot.