An aromatic, Asian-inspired fried rice featuring crunchy vegetables and a savory soy sauce glaze. Perfect for a quick family dinner where everyone can add their own sauce.
Cook rice, drain, and let dry (ideally cooked the day before).
Cut carrots into fine sticks, chop scallions, and grate garlic and ginger.
Scramble the eggs in a hot pan and set aside.
Heat oil in a wok, stir-fry carrots for 3-4 minutes.
Add garlic, ginger, and peas, stir-fry for 2 more minutes.
Add the rice to the wok and stir-fry vigorously for 5 minutes.
Fold in the scrambled eggs and season with soy sauce and sesame oil.
Top with fresh scallions and serve immediately.
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