Egg Fried Rice

Ingredients

• 4 cup cooked day-old rice
• 4 eggs
• 4 tbsp soy sauce
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 1 cup frozen peas and carrots
• 2 green onions
• 2 clove garlic
• 1 tsp ginger
• ½ tsp white pepper (optional)

Steps

1. Whisk eggs in a small bowl with a pinch of salt and pepper. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the whisked eggs and scramble until just set, then remove and set aside.
3. Add remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
4. Add frozen peas and carrots, stir-frying for 2-3 minutes until tender-crisp.
5. Add the day-old rice to the skillet, breaking up any clumps. Stir-fry for 3-5 minutes until heated through.
6. Return the scrambled eggs to the skillet. Pour in soy sauce and sesame oil. Stir-fry for another 2 minutes, ensuring everything is well combined and coated.
7. Stir in chopped green onions and white pepper (if using). Serve immediately.