Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons neutral oil such as grapeseed or vegetable
  • 1/2 cup onion, finely chopped
  • 2 garlic cloves, minced
  • 1 medium carrot, finely diced
  • 6 button mushrooms, chopped
  • 1/2 cup frozen green peas, thawed
  • 2 1/2 cup cooked cold leftover rice, (white medium grain is best but you can use other types of rice, including brown rice)
  • 2 large eggs whisked
  • 3 tablespoons soy sauce
  • 1/2 teaspoon toasted sesame oil
  • Salt and ground white pepper
  • 2 scallions, finely chopped

Instruction

  • In a wok or deep skillet over high heat, add oil, onion and garlic and cook for 2 minutes, stirring constantly.
  • Add carrots, mushrooms and green peas and cook for 2 minutes, stirring constantly.
  • Add rice and break it up using a spatula. Keep breaking it up until it’s completely warmed up and mix it together with the vegetables.
  • Push the rice and vegetables to one side of the wok and pour the egg on the empty side.
  • Leave for a few seconds, scramble the eggs and leave again for a few seconds before scrambling. Keep doing this until the eggs are cooked and scrambled.
  • Mix them in with the rice and add soy sauce and sesame oil. Stir well to combine and turn the heat off.
  • Season with salt and pepper and transfer the fried rice to a plate. Top with scallions and serve.