2cupscooked and cooled ricepreferably day-old rice basmati, long grain or jasmine
4clovesgarlicminced
½small onionfinely diced
2tablespoonsvegetable oil
2large eggsbeaten
½cupfrozen peas
½cupdiced carrots
2tablespoonssoy sauce
½teaspoonsesame oiloptional
Salt and pepper to taste
Green onionsthinly sliced (for garnish)
Instructions
Leftover rice is best, but if making it fresh, ensure it is completely cold.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the onion and carrot and sauté for 3 minutes until soft. Add the garlic and cook for a further minute.
Stir in the cooled rice. Break up any rice clumps and stir-fry for 3-5 minutes.
Pour in the beaten eggs, and cook, stirring, until scrambled.
Add in the soy sauce and continue stir-frying for 2-3 minutes. Optionally, add sesame oil for extra flavor. Season with salt and pepper to taste.
Remove from heat and garnish with thinly sliced green onions.