Ingredients

• 300 g cooked, cooled jasmine rice (preferably from the day before)
• 3 tbsp vegetable oil
• 4 eggs
• 2 garlic cloves, finely chopped
• 1 small onion, finely chopped
• 100 g peas
• 2 carrots, peeled and diced
• 3 tbsp light soy sauce
• 1 tsp sesame oil
• 4 spring onions, sliced thinly
• Salt and pepper to taste

Method

1. Prepare all ingredients and make sure the rice is at room temperature or cold. This helps achieve the perfect texture in your egg fried rice.
2. Heat 1 tbsp oil in a large pan or wok over medium heat. Add the beaten eggs and make scrambled eggs. When cooked, remove them from the pan and set aside.
3. Add the remaining oil to the pan, and sauté the garlic and onion until soft and fragrant.
4. Turn up the heat and add the cold rice. Stir well to break up any clumps and to heat the rice evenly.
5. Add the carrots and peas. Stir-fry for another 3-4 minutes, until the vegetables are tender.
6. Pour the soy sauce and sesame oil over the rice. Mix everything well so the flavors are evenly distributed.
7. Add the cooked scrambled eggs back into the pan along with the spring onions. Season with salt and pepper.
8. Remove the pan from the heat and serve your egg fried rice hot, garnished with extra spring onions if desired.

Variations and Tips

If you want to add extra flavor, you can include fried shrimp or chicken in your egg fried rice recipe. For a vegetarian version, use more vegetables like broccoli or red bell pepper. A spoonful of chili oil can also add a nice kick for those who love spicy food.

Egg fried rice also works excellently as a way to use leftovers. Use leftover meat and vegetables from your fridge to minimize food waste. The rice from this recipe can also be adapted to your preference by varying the type of rice or adding a little ginger for extra depth of flavor.