Total Time: 8–10 minutes
Serves: 2–3
Ingredients:
- 2 cups cooked leftover rice (preferably cold and a day old)
- 2 large eggs
- ½ cup frozen peas or mixed vegetables (carrots, corn, green beans)
- 2–3 green onions, chopped (both green and white parts)
- 1½ tbsp soy sauce (adjust to taste)
- 1 tbsp vegetable oil (or sesame oil for extra flavor)
- Salt & pepper, to taste
- (Optional: a pinch of garlic or ginger for extra depth)
Step-by-Step Instructions:
Step 1: Prepare Your Ingredients
- Break up the leftover rice with a spoon or your hands so there are no clumps.
- Beat the eggs in a small bowl and season lightly with salt.
- Measure out your veggies and soy sauce so everything is ready to go.
Step 2: Cook the Eggs
- Heat ½ tbsp oil in a large skillet or wok over medium-high heat.
- Pour in the beaten eggs and scramble until just set (about 1–2 minutes).
- Remove the eggs from the pan and set aside.
Step 3: Stir-Fry the Veggies
- Add the remaining ½ tbsp oil to the pan.
- Toss in the chopped green onions and frozen veggies.
- Stir-fry for 2–3 minutes until the veggies are heated through and slightly tender.
Step 4: Add the Rice
- Add the cold rice to the pan with the veggies.
- Stir-fry for 2–3 minutes, pressing out any lumps and letting the rice get a bit toasty.
Step 5: Combine and Flavor
- Pour in the soy sauce and stir everything to coat evenly.
- Add the cooked eggs back into the pan and stir to combine.
- Taste and season with salt and pepper if needed.
Step 6: Serve Hot
- Serve immediately while hot and fluffy.
- Garnish with extra green onions or a dash of sesame oil if desired.
Quick Tips:
- Cold rice prevents stickiness and helps you get that classic fried rice texture.
- Add protein like cooked chicken, tofu, or shrimp for a heartier meal.
- For spicy flair, top with sriracha or chili oil.