Ingredients
Scale
- 2 cups jasmine rice (preferably day-old for the best texture)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup frozen peas and carrots, thawed
- 2 eggs, lightly beaten
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Green onions, sliced (for garnish)
- Optional: cooked chicken, shrimp, or steak for added protein
Instructions
- Cook jasmine rice and let it chill in the refrigerator to dry out slightly for the best texture.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Sauté garlic and onion until fragrant and translucent.
- Add thawed peas and carrots; cook for 2 minutes. If using cooked proteins, toss them in now to heat through.
- Push vegetables to the side and pour in lightly beaten eggs. Scramble until just set and then combine with vegetables and proteins.
- Add the cold jasmine rice to the wok, breaking apart any clumps. Stir well to combine all ingredients.
- Drizzle soy sauce and sesame oil evenly over the rice. Stir constantly to distribute flavors evenly.
- Cook for an additional 2-3 minutes to absorb flavors and develop a smoky aroma. Garnish with sliced green onions before serving.
Notes
- Use day-old rice for optimal texture and to prevent mushiness.
- Prepare all ingredients beforehand for quick stir-frying.
- Adjust soy sauce to taste for desired saltiness.
- Add a splash of sake or mirin for more authentic flavor if desired.
- Cook on high heat to achieve a smoky wok hei flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese
- Diet: Vegetarian adaptable
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 3g
- Sodium: 880mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 65mg