That's it. I've come up with a new recipe. Ingredients: 2 cups of cooked and cooled rice (preferably day-old rice) 2 large eggs 2 tablespoons vegetable oil (or any cooking oil) 1/2 cup diced carrots 1/2 cup peas (fresh or frozen) 1/2 cup chopped green onions 2-3 tablespoons soy sauce (adjust to taste) 1 tablespoon sesame oil (optional) Salt and pepper to taste Instructions: Prep the Ingredients: Make sure all your ingredients are prepped and ready to go since the cooking process is quick. The rice should be cold to prevent it from sticking together. Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the pan and set them aside. Cook the Vegetables: In the same pan, add another tablespoon of oil. Add the diced carrots and peas, and cook for about 3-4 minutes until they are tender. If using frozen peas, you can add them directly without thawing. Fry the Rice: Add the cold rice to the pan with the vegetables. Use a spatula to break up any clumps and stir-fry the rice for 4-5 minutes, allowing it to get slightly crispy in some parts. Add the Soy Sauce and Eggs: Pour the soy sauce over the rice and mix well, ensuring the rice is evenly coated. Then, add the scrambled eggs back into the pan and stir everything together. Finish and Serve: Stir in the chopped green onions and sesame oil if using. Season with salt and pepper to taste. Cook for an additional 1-2 minutes until everything is well mixed and heated through. Serve: Serve the egg fried rice hot, garnished with extra green onions if desired. Enjoy your homemade egg fried rice!
