Ingredients
Scale
- 3 cups cooked and chilled jasmine rice
- 2 large eggs
- 2 tablespoons vegetable or canola oil
- 2 cloves garlic, minced
- 2 green onions, sliced (white and green parts separated)
- 1/2 cup diced carrots (optional)
- 1/4 cup peas (optional)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil (optional)
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat.
- Beat eggs and scramble in the pan until soft. Remove and set aside.
- Add remaining oil; sauté garlic and white parts of green onions until fragrant.
- Add diced vegetables and stir-fry for 2-3 minutes until tender-crisp.
- Add cold rice, breaking up clumps; stir-fry for 3-4 minutes on high heat.
- Pour in soy sauce and mix well. Season with salt and pepper.
- Return scrambled eggs to the pan; fold gently into rice.
- Drizzle sesame oil, stir to combine.
- Garnish with green parts of green onions before serving.
Notes
- Use day-old rice for best texture.
- Adjust soy sauce quantity to your taste.
- For extra protein, add cooked chicken or shrimp.
- Keep heat high for the perfect wok hei flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2-3
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg