Description
A quick, flavorful, and versatile stir-fry dish made with cold cooked rice, scrambled eggs, vegetables, and savory seasonings—perfect for using up leftovers and ready in just 15 minutes.
Ingredients
2 cups cooked rice (preferably cold)
2 eggs, lightly beaten
1 tablespoon vegetable oil
1 small onion, chopped
1/2 cup frozen peas
1/2 cup carrots, diced
2 cloves garlic, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
2 green onions, chopped (for garnish)
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add chopped onion and sauté for 2–3 minutes until softened.
- Add diced carrots and peas, cooking for another 3–4 minutes until tender.
- Push vegetables to the side, pour in beaten eggs, and scramble until cooked.
- Mix scrambled eggs with vegetables.
- Add cooked rice, breaking up clumps, and stir well.
- Drizzle in soy sauce and sesame oil, season with salt and pepper, and mix thoroughly.
- Garnish with chopped green onions and serve hot.
Notes
Use cold, day-old rice for the best texture.
Swap vegetables based on what you have—bell peppers, corn, or broccoli work well.
Add chicken, shrimp, or tofu for extra protein.
For a richer flavor, add oyster sauce or hoisin sauce.
For spice, stir in chili flakes or sriracha.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 186 mg
