Fluffy rice, vegetables, and eggs quickly stir-fried in one pan, perfect for speedy weeknight meals.
# What You’ll Need:
→ Rice
01 - 3 cups cooked jasmine or long grain rice, preferably day-old
→ Vegetables
03 - 1 cup frozen peas and carrots, thawed
04 - 1 small onion, finely chopped
05 - 2 green onions, sliced
06 - 1 red bell pepper, diced (optional)
→ Seasonings & Sauces
07 - 3 tablespoons soy sauce or tamari for gluten-free
08 - 1 tablespoon sesame oil
09 - 2 tablespoons vegetable oil for cooking
10 - 1 teaspoon freshly grated ginger
11 - 2 garlic cloves, minced
12 - 1/4 teaspoon ground black pepper
→ Optional Additions
13 - 1/2 cup diced cooked chicken, shrimp, or tofu
14 - Extra soy sauce to taste
# How to Make It:
01 - Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over medium-high heat.
02 - Add chopped onion and bell pepper (if using), sauté for 2 to 3 minutes until slightly softened.
03 - Push vegetables to one side of the pan. Add remaining 1 tablespoon oil to empty side, pour in beaten eggs. Scramble gently until just set, then combine with vegetables.
04 - Stir in minced garlic and grated ginger. Cook for 30 seconds or until fragrant.
05 - Add rice to the pan, breaking up clumps with a spatula. Stir-fry for 2 to 3 minutes, mixing thoroughly.
06 - Add peas and carrots, soy sauce, sesame oil, and black pepper. Toss ingredients together and cook 2 to 3 minutes until heated through and evenly coated.
07 - Fold in sliced green onions and any optional cooked protein. Taste and adjust seasoning with extra soy sauce if required.
08 - Serve warm, garnished with additional green onions if desired.
