Ingredients
- Cooked Rice (day-old recommended) – 2 cups
- Eggs – 2 large
- Soy Sauce – 2 tablespoons
- Vegetable Oil – 2 tablespoons
- Frozen Peas – 1/2 cup
- Green Onions – 2 stalks, chopped
- Sesame Oil – 1 teaspoon (optional)
- Salt and Pepper – to taste (optional)
Instructions
- Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Crack the eggs into the skillet and scramble them until cooked through. Remove the scrambled eggs from the skillet and set aside.
- Step 2: Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the frozen peas and cook for 2-3 minutes, until slightly softened.
- Step 3: Add the cooked rice to the skillet with the peas. Break up any large clumps of rice with a spatula.
- Step 4: Pour the soy sauce over the rice and peas. Stir-fry everything together for 2-3 minutes, ensuring the rice is evenly coated with the soy sauce.
- Step 5: Return the scrambled eggs to the skillet. Add the chopped green onions and sesame oil (if using). Stir everything together until well combined.
- Step 6: Season with salt and pepper to taste, if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 2 days.
- For best results, reheat in a skillet with a splash of water or broth to prevent drying.
- Garnish with extra green onions and a sprinkle of sesame seeds for added flavor and visual appeal.
- Using day-old rice is key – it fries up better and prevents the dish from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American