Ingredients
Scale
- 2 cups cooked rice (preferably day-old)
- 2 eggs, beaten
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 green onions, chopped
Instructions
- Heat vegetable oil in a large pan or wok over medium-high heat.
- Add beaten eggs and scramble until fully cooked. Remove and set aside.
- In the same pan, add garlic and sauté for 30 seconds until fragrant.
- Add mixed vegetables and stir-fry for 2-3 minutes.
- Add cooked rice and stir well to combine with vegetables.
- Pour soy sauce and sesame oil over the rice. Mix thoroughly.
- Add scrambled eggs back to the pan and toss everything together.
- Season with black pepper and garnish with green onions.
- Serve hot.
Notes
- Use day-old rice for the best texture.
- Add protein like chicken, shrimp, or tofu if desired.
- Adjust soy sauce to taste.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg