ingredients
- 2 cups cooked rice (preferably day-old)
- 2 large eggs, beaten
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- ½ cup chopped carrots
- ½ cup green peas (frozen or fresh)
- ¼ cup chopped green onions
- 1 tsp minced garlic
- 2 tbsp soy sauce
- 1 tsp oyster sauce (optional)
- Salt and pepper to taste
Directions
- Heat the vegetable oil in a large pan or wok over medium heat. Add the beaten eggs and scramble until just set. Remove and set aside.
- In the same pan, add sesame oil. Toss in garlic, carrots, and peas. Stir-fry for 2–3 minutes until the vegetables are slightly tender.
- Add the rice to the pan and break up any clumps. Stir-fry for another 3–5 minutes.
- Mix in the scrambled eggs and green onions. Drizzle in soy sauce and oyster sauce if using. Toss everything to coat evenly.
- Season with salt and pepper to taste. Serve hot with extra green onions on top if desired.
Why you’ll love this recipe
This fried rice is an easy and satisfying dish that makes use of leftover rice and simple pantry staples. It’s fast, flavorful, and fully customizable—perfect for busy nights or quick lunches.
How to make this recipe
Start by prepping your ingredients so everything is ready to toss into the pan. The key to good fried rice is high heat and quick cooking, so have everything at arm’s reach. Stir-fry the eggs separately to keep them fluffy, then build layers of flavor with aromatics and sauces. A dash of sesame oil adds depth, and finishing with green onions brings freshness to the whole dish.
