Ingredients
The following ingredients have 4 Servings
- 3-4 cups day-old rice or refrigerated/chilled left-over rice, ((or however much you have) )
- 2 tbsp olive oil or oil of choice
- 3-5 cloves garlic, (peeled and crushed)
- 1-2 tbsp soy sauce, (adjust to taste and based on the amount of rice)
- salt, (adjust to taste)
- 2 eggs, (beaten)
- handful frozen peas and corn, ((or whatever vegetables you have at hand))
Instruction
- Heat about a 1-2 tablespoons of oil in a pan or wok. Saute the garlic until aromatic. Don’t let the garlic burn.
- Add the cold rice and fold and press repeatedly to break the grains apart. Cook until warmed up. Season with a little salt. Add the soy sauce and mix with the rice until most of the grains are coated.
- You may scramble the eggs in another pan and just add it later after it’s been cooked. But if you have a big enough wok or wide enough pan, create a well/space in the middle of it by pushing the rice to the side. Spray a little oil in the middle and then pour the beaten eggs.
- Let it set. When the eggs have set enough, flip it over then begin to mix it with the rice breaking it up as you do so. Thereafter, add the frozen peas and corn and continue to stir until the veggies are cooked about 2-3 mins. Season the rice with more soy sauce or salt as desired.
- Serve immediately. Easy-peasy delicious!
