– 3 cups cooked rice (preferably day-old) – 2 tablespoons vegetable oil – 2 eggs, lightly beaten (optional) – 1 cup diced carrots – ½ cup green peas – ½ cup chopped green onions – 2 cloves garlic, minced – 3 tablespoons soy sauce – 1 teaspoon sesame oil (optional) – Salt and pepper to taste
Use day-old rice for best texture. Prep vegetables, beat eggs (if using), and have sauces ready for quick stir-frying.
Heat oil in a large skillet or wok. Scramble the eggs until just cooked, then remove and set aside.
Add more oil to the pan. Sauté garlic, carrots, and peas for 2–3 minutes until slightly softened.
Add cooked rice to the skillet. Break up clumps and stir-fry for 3–4 minutes to heat through and combine flavors.
Stir in soy sauce, sesame oil, and cooked eggs. Mix well and season with salt and pepper to taste.
Add chopped green onions just before serving. Serve hot as a main or side with your favorite Asian-inspired dishes.