- Left-over rice, I used about 3 cups (scale the rest of the ingredients to the amount of rice you have).
- 3 Carrots, chopped
- 1 cup Peas, frozen
- 2 eggs, whisked together
- Cooking oil, I used canola
- Soy Sauce
- Heat about 1 Tablespoon of oil in a wok to medium heat.
- Add about a teaspoon of soy sauce to the whisked eggs and pour the mixture into the oil. Let it cook for a bit then turn it over (as if you were making an omelette).
- Take the cooked egg out of the wok and set aside
- Add more oil to the wok, about 3 Tablespoons and let it heat back up
- Add the rice and some soy sauce to the wok and cook until the rice is warm and has absorbed the soy sauce. I added enough soy sauce to turn all of the white rice a light brown color.
- Once the rice is heated through, push it to one side and add some more oil to the bottom of the wok.
- Add the carrots and cook for 2-3 minutes.
- Add the frozen peas to the carrots (leaving the rice to one side for now). Stir the peas into the carrots then cover the wok for 2-5 minutes, until the peas have come up to the temperature of the rest of the ingredients.
- While the carrots and peas are cooking, cut the cooked eggs into strips or pieces.
- Add more soy sauce if needed and stir the rice, carrots, peas, and eggs together.
- Check for doneness and even heating, cook a bit longer if needed.
You could use any combination of vegetables you like with the rice or add more flavorings. This was made with what we had in the fridge at the time. If you already have leftover rice on hand it is really quick to make-- it took me about 20-30 minutes from getting the ingredients out of the refrigerator to serving it. If you don't have a wok, a larger frying pan would also work.