3cupscooked jasmine riceleftover, cold rice works the best
1tablespoonvegetable oil
¼large Vidalia onionchopped
2clovesminced garlic
1cupfrozen peas and carrots
2eggs
½teaspoonsesame oil
3tablespoonssoy sauce
Green onion
Instructions
Prepare your rice according to package directions. Set this aside. This is a handy recipe if you happen to have rice leftover from a previous meal. You can also choose to make your rice in an Instant Pot or use frozen already cooked rice!
In a large skillet or wok, preheat your oil over medium heat and add onion and garlic. Cook until onions are soft, about 2-3 minutes. Make sure to stir occasionally to keep the garlic from burning. Add peas and carrots and cook until partially thawed 1-2 minutes. You’ll need to adjust this time if you use fresh veggies.
Turn the heat up to medium-high and add cooked rice. Cook for another 2-3 minutes until rice is nice and hot and starts to brown.
Reduce heat and push the rice to the sides of the pan, making a hole in the middle for the eggs. Crack the eggs into the middle of the pan and scramble them in the center of the pan.
Once the eggs are cooked, stir them into the rice. Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.
Video
Notes
To serve, you can top your fried rice with chopped green onions or you could also use cilantro or parsley as an additional garnish.
Jasmine rice can be substituted with brown or white rice
Note: It's generally recommended to use cold, day-old rice for making fried rice. Cold rice has had time to dry out, reducing moisture content. This helps in preventing the rice from becoming mushy or sticky when stir-fried. Freshly cooked rice tends to be more moist and can result in clumpy and soggy fried rice. If you only have fresh rice, spreading it out on a tray and chilling it in the refrigerator for a few hours can help to dry it out before using it for fried rice.