Quick Asian-inspired stir-fry combining fluffy eggs, day-old rice, crisp vegetables, and aromatic seasonings for an effortless weeknight meal.
# What You'll Need:
→ Rice & Eggs
01 - 4 cups cold cooked white rice, preferably day-old
02 - 3 large eggs
03 - 2 tbsp vegetable oil, divided
→ Vegetables
04 - 1 cup frozen peas and carrots, thawed
05 - ½ cup scallions, finely sliced, reserve some for garnish
06 - ½ red bell pepper, diced
→ Seasonings & Sauces
07 - 3 tbsp soy sauce, low sodium preferred
08 - 1 tsp toasted sesame oil
09 - ½ tsp ground white pepper
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated
# Step-by-Step Guide:
01 - Beat the eggs with a pinch of salt in a small bowl until well combined.
02 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble gently until just set but still moist. Transfer to a plate and set aside.
03 - Add the remaining tablespoon of oil to the wok. Sauté garlic, ginger, and white parts of the scallions for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add peas, carrots, and diced bell pepper to the wok. Stir-fry for 2–3 minutes until vegetables are just tender-crisp.
05 - Increase heat to high. Add the cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2–3 minutes until rice is heated through and slightly crispy at the edges.
06 - Return the scrambled eggs to the wok, breaking them into small pieces. Pour in soy sauce, sesame oil, and white pepper. Toss everything together until evenly combined and heated through.
07 - Garnish with reserved scallion greens and serve immediately while hot.
