Ingredients:
2 cups cold cooked rice (preferably day-old)
2 tablespoons vegetable oil
3 large eggs, beaten
1 cup frozen peas and carrots, thawed
2 green onions, chopped
3 tablespoons soy sauce
Salt and pepper to taste
Directions:
Heat a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Pour in the beaten eggs and cook, stirring frequently, until scrambled and set. Remove the eggs from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the peas, carrots, and green onions, cooking until softened, about 3–4 minutes.
Add the cold rice to the skillet and cook for another 3–5 minutes, stirring occasionally, until heated through and slightly crispy.
Return the scrambled eggs to the skillet, breaking them into smaller pieces as you mix them in.
Pour in the soy sauce and stir everything together until well combined. Season with salt and pepper to taste, then serve warm.
Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 320 kcal per serving | Servings: 4 servings