Description
A comforting and impressive dish made with day-old rice, scrambled eggs, and bright vegetables, perfect for quick weeknight meals.
Ingredients
- 2 cups cooked rice (preferably day-old)
- 2 large eggs
- 2 tablespoons soy sauce
- 1 tablespoon garlic salt (optional)
- 1 tablespoon vegetable oil
- 1 cup mixed vegetables (frozen peas, carrots, corn mix)
- Chopped green onions for garnish
Instructions
- Heat a large skillet or wok over medium to medium-high heat and add 1 tablespoon vegetable oil.
- Add the frozen mixed vegetables to the hot pan and stir-fry for 2–3 minutes until heated through and bright.
- Push the vegetables to the side of the pan and crack both eggs into the empty area; scramble gently until fully cooked.
- Add the cold, cooked rice, breaking clumps and folding it with the eggs and vegetables.
- Pour soy sauce and sprinkle garlic salt over the rice; stir thoroughly and adjust seasoning to taste.
- Let the rice sit undisturbed for 30–60 seconds to crisp the bottom, then stir and repeat for a total of 2–3 minutes of frying.
- Remove from heat and garnish with chopped green onions before serving.
Notes
For lower sodium, use low-sodium soy sauce. Consider adding sesame oil for a nutty finish, or swap in proteins like chicken or tofu for a boost.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese