Ingredients
- 3 cups cooked rice, preferably leftover rice
- 2 tablespoons vegetable oil
- 4 large eggs, beaten
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 2 green onions, thinly sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove eggs to a plate and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Add chopped onion and minced garlic, sautéing until onions are soft and translucent.
Increase the heat to high and add the cooked rice, peas, and carrots. Stir-fry for a few minutes until the rice is heated through.
Return the scrambled eggs to the skillet. Add soy sauce and sesame oil, mixing well.
Season with salt and pepper to taste. Stir in green onions just before serving.
Enjoy!
