Ingredients
Scale
- 2 cups cooked jasmine rice
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 cup chopped bell peppers
- 2 eggs, beaten
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 green onions, sliced
- 2 tbsp vegetable oil
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add diced carrots, bell peppers, and peas; sauté for 3-4 minutes until tender.
- Push vegetables to one side and pour beaten eggs into the other side; scramble until cooked.
- Add cooked rice, soy sauce, and sesame oil; stir-fry to combine thoroughly.
- Garnish with sliced green onions and serve hot.
Notes
- Use day-old rice for best texture.
- You can add cooked chicken or tofu for extra protein.
- Adjust soy sauce for saltiness preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian fusion
- Diet: Vegetarian options available
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal Kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 70 mg
