Ingredients
Scale
- 3 cups cooked jasmine rice (preferably day-old)
- 2 large eggs, beaten
- 1 cup diced carrots
- 1 cup frozen green peas
- 4 green onions, chopped (white and green parts)
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 cup cooked shrimp or chicken (optional)
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
Instructions
- Gather all ingredients for easy access while cooking.
- In a large skillet or wok, heat oil over medium heat. Sauté minced garlic and ginger until fragrant (about 30 seconds).
- Add diced carrots and cooked protein (if using), sauté until carrots are tender yet crisp (4–5 minutes).
- Push the veggies aside in the skillet; scramble beaten eggs on the other side until just set (around 2 minutes).
- Fold in day-old jasmine rice and soy sauce; stir-fry for about 5 minutes until heated through.
- Mix in frozen peas and drizzle sesame oil over the rice; cook for another minute. Serve hot topped with extra green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 150mg