Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old rice for best texture)
- 2 eggs, beaten
- 1 cup mixed vegetables (peas, carrots, corn)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or tofu for added protein
Instructions
- Start by gathering all your ingredients. Use cooked rice that’s been chilled in the refrigerator to prevent clumping.
- Heat a large wok or skillet over medium-high heat, then add the sesame oil. Ensuring high heat helps achieve a lightly crispy texture.
- Push the oil to the side and pour in the beaten eggs. Scramble until just set, then remove from the pan and set aside.
- Add diced onions and minced garlic to the pan. Cook for 1-2 minutes until fragrant. Add mixed vegetables and cook until tender, about 3-4 minutes.
- Stir in the cooked rice, breaking apart any clumps. Add soy sauce, salt, pepper, and more sesame oil if desired. Mix thoroughly for even coating.
- Return the scrambled eggs to the pan, add sliced green onions, and toss everything until well combined and heated through. Adjust seasonings as needed.
Notes
- Use leftover rice for the best texture and flavor enhancement.
- Add cooked proteins like chicken, shrimp, or tofu for a more filling meal.
- Experiment with vegetables such as bell peppers, broccoli, or snap peas for variety.
- Finish with oyster sauce or a splash of rice vinegar for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Flexible (can be vegan or include meat/protein)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg