Ingredients
- 3 cups day-old rice 
- 2 large eggs, beaten 
- 1/2 cup peas 
- 1/2 cup diced carrots 
- 2 tablespoons soy sauce 
- 1 tablespoon sesame oil (optional) 
- 2 tablespoons vegetable oil 
- 1/4 cup green onions, chopped 
- 1/2 teaspoon garlic powder (optional) 
- Salt and pepper, to taste 
Instructions
- Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. 
- Add the beaten eggs to the pan and scramble until cooked through. Set aside. 
- Add the remaining oil to the pan, then stir-fry the peas and carrots for 2-3 minutes until tender. 
- Add the day-old rice to the pan, breaking up any clumps. Stir-fry for 3-4 minutes. 
- Add soy sauce, sesame oil, and garlic powder (if using), and stir to combine. 
- Return the scrambled eggs to the pan and mix everything together. 
- Season with salt and pepper to taste, and garnish with green onions before serving. 
 
Notes
- For extra protein, you can add shrimp, chicken, or tofu. 
- Use cold, day-old rice for the best texture. Fresh rice can become too sticky when fried. 
- For a spicier version, add chili flakes or sriracha sauce to the stir-fry. 
- You can add any other vegetables like bell peppers, corn, or mushrooms for extra flavor and color. 
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish, Side Dish
- Method: Stir-frying
- Cuisine: Asian (Chinese)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 250 kcal per serving
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 85mg
Keywords: Egg fried rice, quick fried rice, fried rice recipe, easy fried rice, homemade fried rice
