Egg Fried Rice (No-Waste Style)

Ingredients

• 2 cups Cooked leftover rice (preferably day-old)
• 2 large Eggs
• 1/2 cup Frozen peas
• 1/2 cup Frozen or diced carrots
• 1 tbsp Neutral oil (or sesame oil for part of it)
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1 tsp Sesame seeds (optional garnish)(optional)
• 2 tbsp Green onions, sliced (optional)(optional)

Instructions

1. 1

   Prep (about 10 minutes): If your rice is clumped, break it up with your fingers. Beat the eggs in a bowl. Measure peas and carrots so they’re ready to go.

2. 2

   Cook (about 12 minutes): Heat a large skillet or wok over medium-high heat and add the oil. Pour in the beaten eggs and scramble until just set, then push to one side.

3. 3

   Add peas and carrots to the empty side and stir-fry 2–3 minutes until hot and tender-crisp. Stir everything together.

4. 4

   Add the rice and spread it out. Stir-fry 6–7 minutes, breaking up any remaining clumps, until the rice is hot and lightly toasted.

5. 5

   Season: Drizzle in soy sauce and toss to coat. Turn off heat and add sesame oil (and sesame seeds/green onions if using). Serve immediately.