Add the remaining oil to the same pan.
Sauté onion and garlic until fragrant (about 1 minute).
Add carrots and peas, cooking for 2–3 minutes until tender but still slightly crisp.
4. Add the Rice & Seasoning
Add the cooked rice to the pan and mix well.
Pour in soy sauce, salt, and pepper, stirring constantly so the rice absorbs the flavors evenly.
Return the scrambled eggs to the pan and toss everything together until well combined and heated through.
5. Garnish & Serve
Sprinkle chopped green onions on top.
Serve hot, straight from the pan!
💡 Tips & Variations
For Extra Flavor: Add a splash of oyster sauce or a drizzle of sesame oil before serving.
Add Protein: Stir in cooked shrimp, chicken, or tofu for a heartier meal.
Spice It Up: Add chili flakes or sriracha for a spicy kick.
Texture Tip: Use day-old rice — fresh rice tends to be too soft and sticky for frying.
🍴 Serving Ideas
Pair this dish with:
Sweet and sour chicken
Garlic soy glazed salmon
Stir-fried tofu and vegetables
Or simply a fried egg on top for a complete meal
🧊 Storage
Method Duration Reheat
Refrigerator Up to 3 days In a pan or microwave with a splash of water
Freezer Up to 1 month Thaw overnight and reheat thoroughly
❤️ Why You’ll Love It
✔️ Quick and easy — ready in 20 minutes
✔️ Full of flavor with simple ingredients
✔️ Customizable — add any veggies or protein you like
✔️ Perfect for meal prep or weeknight dinners
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