Use up leftover rice and make a fried rice dish that is bursting with savory flavors and crunchy textures. Packed with a medley of vegetables, protein, and aromatic spices, this dish is not only delicious but also quick and easy to whip up.
Ingredients:
- 2 cups cooked jasmine rice, preferably chilled
- 2 tablespoons vegetable oil
- 1 onion
- 2 carrots
- 1 cup frozen peas
- 4 cloves of garlic
- 2 eggs
- 1/4 cup of soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 cup cooked and diced protein of your choice
- Green onions
- Sesame seeds (optional)
Instructions:
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add chopped onions and diced carrots, stir-frying until the vegetables are tender.
- Push the vegetables to one side of the wok, add minced garlic to the other side, and cook briefly until fragrant. Add the chilled jasmine rice to the wok, breaking up any clumps. Pour beaten eggs over the rice and quickly stir-fry until the eggs are cooked and well-distributed.
- Add thawed peas and the cooked protein of your choice to the wok, continuing to stir-fry. Drizzle soy sauce, oyster sauce, and sesame oil over the rice mixture. Stir thoroughly to combine.
- Garnish with sliced green onions and sesame seeds (if using). Serve your rice piping hot, and enjoy!
