Servings
Units
Ingredients Tap to tick off
- 3 cups cooked rice, cold
- 2 tbsp vegetable oil
- 2 large eggs, beaten
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
Method
- Heat 1 tablespoon oil in a large skillet, scramble the eggs and set aside.
- Add the remaining oil and the vegetables and cook 2 minutes.
- Add the rice, pressing it against the pan, and cook 3 to 4 minutes until hot and lightly crisp.
- Stir in the eggs, soy sauce, sesame oil and green onions.
Chef's tipCold, day-old rice is the secret. Freshly cooked rice is too moist and clumps; if you only have fresh rice, spread it on a tray and chill it for 30 minutes.
Storing leftovers
Keeps: 3 to 4 days in an airtight container in the fridge.
Freezer: Freeze for up to 2 months; thaw overnight in the fridge before reheating.
