Ingredients
3 cups cooked Jasmine rice (chilled overnight)
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1/2 cup frozen peas and carrots blend
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
2 green onions, sliced
1/4 teaspoon white pepper
Instructions
Step 1: Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until just cooked through. Remove the eggs from the pan and set aside.
Step 2: Increase heat to high and add the remaining 1.5 tablespoons of oil. Add the garlic, ginger, peas, and carrots. Stir-fry for 1-2 minutes until fragrant.
Step 3: Add the cold, clump-free rice to the pan. Stir-fry for 3-4 minutes, pressing down with a spatula to ensure the rice fries and develops a slight golden color.
Step 4: Pour in the soy sauce and sesame oil. Stir-fry for another minute until the rice is evenly coated and heated through.
Step 5: Fold the scrambled eggs back into the rice and add the white pepper and sliced green onions. Toss everything together and serve immediately.
Notes
Always use cold, day-old rice for the best texture. If you must use fresh rice, spread it on a baking sheet and air dry it for at least 2 hours.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Main Dishes
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg
Keywords: fried rice recipe, easy dinner, chinese food, leftover rice recipe, 10 minute meal
