Ingredients
Scale
- 3 cups day-old jasmine rice
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 cup carrots, diced
- 1 cup bell peppers (mixed colors), diced
- 1 cup frozen green peas
- 4 tablespoons low-sodium soy sauce
- 2 large eggs, lightly beaten
- 2 green onions (scallions), chopped
- Fresh cilantro (optional)
Instructions
- Prepare your rice: Cook jasmine rice according to package instructions; use day-old rice for best texture.
- Sauté aromatics: Heat vegetable oil in a large skillet over medium-high heat. Add garlic and onion; cook until fragrant and golden brown.
- Add vegetables: Stir in diced carrots and bell peppers; stir-fry for about 3-4 minutes.
- Mix in rice: Add cooked jasmine rice to the skillet, breaking up clumps gently while stirring.
- Add flavor: Pour in soy sauce and adjust seasoning as needed.
- Incorporate eggs: Push the rice mixture to one side and scramble eggs on the other side until just set, then mix everything together.
- Final touches: Fold in green peas and green onions; cook briefly until heated through. Garnish with cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 140mg