This one I learned from Nikki. It is wonderful!
3 cups cooked rice, preferably leftover, but can make same day and cool
2 cloves garlic (minced)
1 inch sized piece of ginger (minced or grated)
1 small onion, finely diced
1 small carrot, finely diced
½ cup frozen corn
½ cup frozen peas
2 eggs, beaten
1.5 tablespoons oil
2 Tbsp soy sauce, plus a few drops
1 Tbsp sesame oil plus few drops
2 stalks green onions, thinly sliced
Other optional veggies:
½ cup chopped broccoli
½ cup chopped bell pepper
½ cup diced mushrooms
- To the beaten eggs, add a few drops of sesame oil and soy sauce and mix. This seasons/flavors them.
- Heat a wok or large frying pan on medium-high heat. Add the oil. Once it is shimmering, add the onion and carrot. Stir fry until the onions start to look translucent, about 2 minutes.
- Add the ginger and garlic and cook for 30 seconds, stirring the veggies around.
- If you are adding any optional veggies, do that now, and cook for another 2 minutes.
- Add in peas and corn. Cook 2 minutes.
- Move the veggies to the sides of the pan, making a “well” or hole in the middle. Add the egg mixture to the well. Allow eggs to start to scramble, about 30 seconds, and then stir the egg portion to get eggs to cook evenly, another 30 seconds. Once they are scrambled, mix all the veggies and eggs together.
- Add in cold rice, soy sauce, and sesame oil. Mix it all together and cook for 3-5 minutes, stirring occasionally, until rice turns a light brown color and starts to look a bit crispy.
- Top with green onions and serve!