“Just love Fried Rice so I tried to create from a restaurant that we go to often. In a pinch you can use canned peas and carrots (drained). You could also try adding some diced ham and green onions.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 709.77 ml cooked white rice (day old or leftover rice works best!)
  • 44.37 ml sesame oil
  • 236.59 ml frozen peas and carrot (thawed)
  • 1 small onion, chopped
  • 9.85 ml minced garlic
  • 2 eggs, slightly beaten
  • 59.14 ml soy sauce

Directions

  1. On medium high heat, heat the oil in a large skillet or wok.
  2. Add the peas/carrots, onion and garlic.
  3. Cook until tender about 1 to 2 minutes.
  4. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and cook until scrambled.
  5. Now add the rice and soy sauce and blend all together well.
  6. Stir fry until thoroughly heated.

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