Ingredients
- 2 cups cooked rice, preferably day-old and cold
- 2 tablespoons vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 2 tablespoons soy sauce
- Salt and pepper to taste
Directions
Step 1
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
Step 2
Add 1/2 cup of diced onion and 1/2 cup of diced carrots and sauté until they are tender.
Step 3
Add 1/2 cup of frozen peas and 2 cloves of minced garlic and sauté for an additional minute.
Step 4
Move the vegetables to one side of the skillet and add 2 lightly beaten eggs to the other side. Scramble the eggs until cooked through.
Step 5
Combine the vegetables and eggs in the skillet and add 2 cups of cooked rice.
Step 6
Drizzle 2 tablespoons of soy sauce over the rice and stir everything together until the rice is evenly coated.
Step 7
Continue to stir-fry the rice for 3-4 minutes, or until heated through and slightly crispy.
Step 8
Season with salt and pepper to taste.
