Ingredients:
3 cups cooked rice, preferably leftover
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
Directions:
Scramble Eggs: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add
eggs and scramble until just set. Remove eggs and set aside.
Sauté Vegetables: In the same skillet, add the remaining oil, onion, and garlic. Sauté until onions are
translucent.
Stir-Fry Rice: Increase heat to high. Add cooked rice, peas, and carrots; stir-fry until heated through.
Combine Ingredients: Return scrambled eggs to the skillet. Stir in soy sauce and sesame oil. Mix well.
Season: Add salt and pepper to taste. Stir in green onions just before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Calories: 325 kcal per
serving | Servings: 4