Ingredients
Scale
- 2 cups of cooked jasmine rice, preferably day-old
- 2 tablespoons of vegetable oil
- 1 medium onion, finely chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 cup of frozen peas and carrots, thawed
- 2 large eggs, beaten
- 3 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sriracha, adjust to taste
- 1 teaspoon of sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
- Optional: 1 cup of cooked shrimp or chicken for added protein
Instructions
- Heat the vegetable oil in a large wok or frying pan over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and diced red bell pepper, sautéing for another 2 minutes until fragrant and slightly softened.
- Stir in the peas and carrots, cooking for 2 more minutes until they are heated through.
- Push the vegetables to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs gently until fully cooked, then mix them with the vegetables.
- Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir everything together for 3-4 minutes, allowing the rice to fry a bit.
- Pour in the soy sauce, oyster sauce, sriracha, and sesame oil. Stir well to ensure all ingredients are evenly coated and cook for another 2 minutes.
- Toss in the sliced green onions and any optional cooked protein like shrimp or chicken. Season with salt and pepper to taste. Cook for an additional minute to warm through.
- Remove from heat and serve hot, garnished with extra green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
