Ingredients
3 eggs
2 bags of instant rice
1 bag of frozen peas and carrots
2 green onions, chopped
Soy sauce (to taste)
Salt and pepper (to taste)
1 tablespoon oil (for frying)
Instructions
- Whisk the eggs in a bowl until well combined.
- Heat a pan over medium-high heat and add oil. Once hot, pour in the eggs.
- Scramble the eggs until fully cooked, breaking them into small pieces.
- Add the cooked instant rice to the pan, stirring well to combine with the eggs.
- Toss in the frozen peas and carrots, cooking until heated through and evenly mixed with the rice.
- Season with salt and pepper to taste.
- Drizzle in soy sauce, stirring until everything is well coated.
- Garnish with chopped green onions and serve immediately.
Notes
For a firmer texture, use day-old rice instead of instant rice.
For extra flavor, add garlic, ginger, or a dash of sesame oil.
To make it gluten-free, substitute soy sauce with tamari or coconut aminos.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir-Frying
- Cuisine: Asian, Chinese-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 2 servings
- Calories: 350 kcal
