Vegetable Fried Rice

Ingredients

• 4 cup day-old cooked white rice
• 2 large eggs
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 cup carrots
• ½ cup frozen peas
• ½ yellow onion
• 2 garlic cloves
• 1 tsp ginger
• 2 green onions (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Whisk eggs with a pinch of salt and pepper. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Pour in eggs and scramble until just set, then remove and set aside.
2. Add remaining 1 tablespoon vegetable oil to the skillet. Add diced carrots and chopped onion, stir-fry for 3-4 minutes until softened.
3. Add minced garlic and grated ginger, stir-fry for 1 minute until fragrant.
4. Add the day-old cooked rice to the skillet, breaking up any clumps. Stir-fry for 3-5 minutes until the rice is heated through and slightly toasted.
5. Stir in the frozen peas, soy sauce, and sesame oil. Continue to stir-fry for 2-3 minutes.
6. Return the scrambled eggs to the skillet and toss everything together until well combined. Taste and adjust seasoning as needed.
7. Garnish with sliced green onions, if using, and serve immediately.