Description
Transform leftover rice into a delightful stir-fried meal packed with flavors and textures.
Ingredients
- 4 cups leftover cooked rice (Day-old rice is preferable)
- 3 large eggs (Whisk well before scrambling)
- 3 tablespoons soy sauce (Adjust to taste)
- 2 tablespoons vegetable oil (Or use sesame oil)
- 2 cups mixed vegetables (Peas, carrots, corn, etc.)
- 2 cloves garlic (Minced, optional)
- 1 inch ginger (Minced, optional)
- 2 stalks green onions (Sliced, optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the whisked eggs into the skillet, scrambling them until fully cooked. Transfer the eggs to a plate and set aside.
- In the same skillet, add the minced garlic and ginger, sautéing them for about one minute until fragrant.
- Toss in the mixed vegetables, cooking until they soften, about 3-4 minutes.
- Add the cooked rice to the skillet, breaking up any clumps. Stir everything together to combine.
- Pour the soy sauce over the rice, mixing thoroughly. Adjust the flavor to your preference.
- Fold the scrambled eggs back in and mix in the green onions just before serving.
Notes
For added richness, sprinkle sesame seeds on top before serving. Consider adding extra protein like chicken, shrimp, or tofu.
