Fluffy eggs, crispy rice, and vibrant vegetables tossed in savory soy sauce. A quick, satisfying Asian stir-fry classic.
# What You'll Need:
→ Rice & Eggs
01 - 4 cups cold cooked white rice, preferably day-old
02 - 3 large eggs
03 - 2 tablespoons vegetable oil, divided
→ Vegetables
04 - 1 cup frozen peas and carrots, thawed
05 - ½ cup scallions, finely sliced, divided for garnish
06 - ½ red bell pepper, diced
→ Seasonings & Sauces
07 - 3 tablespoons soy sauce, low sodium preferred
08 - 1 teaspoon toasted sesame oil
09 - ½ teaspoon ground white pepper
10 - 1 clove garlic, minced
11 - 1 teaspoon fresh ginger, grated, optional
# How To Make It:
01 - In a small bowl, beat eggs with a pinch of salt until well combined.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add beaten eggs and scramble gently until just set. Transfer to a plate and set aside.
03 - Add remaining oil to the wok. Sauté garlic, ginger if using, and white parts of scallions for 30 seconds until fragrant.
04 - Add peas, carrots, and bell pepper. Stir-fry for 2 to 3 minutes until vegetables are just tender.
05 - Increase heat to high. Add cold rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until rice is heated through and slightly crispy.
06 - Return scrambled eggs to the wok, breaking them into small pieces. Stir in soy sauce, sesame oil, and white pepper. Toss until evenly combined and heated through.
07 - Garnish with reserved scallion greens. Serve immediately while hot.
