Ingredients
The following ingredients have 4 Servings
- 2 tablespoons sesame oil
- divided
- 1 clove garlic
- minced
- 1 carrot
- peeled and shredded
- 1 small onion
- diced
- 1 teaspoon peeled and grated fresh ginger
- Salt and pepper
- to taste
- 1 cup leftover cooked vegetables
- such as broccoli and peas
- chopped
- 4 cups day-old steamed brown or white rice
- at room temperature
- ⅓ cup reduced-sodium soy sauce
- ¼ cup teriyaki sauce
- 2 tablespoons rice wine vinegar
- 3 large eggs
- whisked in a small bowl
- 3 scallions (green and white parts)
- thinly sliced
- 1 tablespoon sesame seeds
- toasted
- ¼ cup chopped fresh cilantro
Instruction
- In a large skillet over medium heat, heat 1 tablespoon of the sesame oil
- Once shimmering, add the garlic, carrot, onion, and ginger and cook until softened, about 5 minutes
- Season lightly with salt and pepper
- Add the vegetables and rice, breaking up any rice clumps with a silicone spatula or wooden spoon
- Continue to cook until the vegetables and rice are heated through, about 5 minutes
- Add the soy sauce, teriyaki sauce, and vinegar and stir
- Push the rice mixture to the edges of the pan and add the remaining 1 tablespoon sesame oil to the center
- Add the eggs all at once and cook, stirring constantly, until large curds form and the eggs are cooked through
- Incorporate the rice and vegetable mixture into the eggs, stirring to combine
- Remove from heat
- Garnish with the scallions, toasted sesame seeds, and cilantro
- Divide among bowls and serve
