Description
A delightful dish combining jasmine rice, fresh vegetables, and eggs, seasoned to perfection.
Ingredients
Scale
- 2 cups day-old jasmine rice
- 2 eggs
- 1 cup diced carrots
- 1 cup frozen peas
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Heat a wok or large skillet over high heat until very hot.
- Add sesame oil and swirl to coat. Add garlic and ginger, stir-frying for about 30 seconds.
- Push the garlic and ginger to the side, then pour in the beaten eggs. Scramble until just set, then mix with the garlic and ginger. Add the diced carrots and frozen peas, stir-frying for 2-3 minutes until the vegetables are tender. Add the cold rice, breaking up clumps with a spatula.
- Pour in soy sauce, mixing everything thoroughly until heated through. Season with salt and pepper to taste. Serve hot.
Notes
Use day-old rice for the best texture. Keep your skillet hot while cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg