Ingredients:

  • 2 cups (400g) cooked rice, preferably day-old
  • 2 tablespoons (30ml) vegetable oil
  • 1 small onion, finely diced (approx. 1/2 cup or 75g)
  • 1/2 cup (75g) frozen peas
  • 1/4 cup (40g) diced carrots
  • 2 large eggs
  • 1 tablespoon (15ml) soy sauce (low-sodium preferred)
  • 1 teaspoon (5ml) sesame oil
  • Optional: 1/4 teaspoon ground white pepper
  • Salt to taste
  • 1 green onion, thinly sliced

Instructions:

  1. Whisk eggs with soy sauce, sesame oil, white pepper (if using), and a pinch of salt in a small bowl.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add diced onion and cook until softened and translucent, about 2-3 minutes.
  3. Push the onions to one side of the pan. Pour the egg mixture into the cleared space and scramble until cooked through but still slightly moist. Break the scrambled eggs into smaller pieces with your spatula.
  4. Add frozen peas and diced carrots to the pan. Cook for 1-2 minutes, until heated through.
  5. Add the cooked rice to the pan and break it up with your spatula. Stir-fry, pressing the rice against the bottom of the pan, until heated through and evenly coated with the egg and vegetable mixture. This should take about 3-5 minutes.
  6. Taste and adjust seasoning with more soy sauce or salt, if needed. Garnish with sliced green onions and serve immediately. Enjoy your easy egg fried rice!