Ingredients
Method
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Transfer to a plate and set aside.
- Add remaining 2 tablespoons oil to the same pan. Add the diced onion and cook for 2 minutes until it starts to soften.
- Add the garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the carrot and bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
- Add the chilled rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through and starting to get a little crispy.
- Add the peas and scrambled eggs back to the pan. Drizzle with soy sauce, sesame oil, sugar, and black pepper.
- Stir everything together for another minute until well combined and heated through. Remove from heat and sprinkle with sliced green onions before serving.
Notes
For best results, use rice that's been cooked and refrigerated at least 4 hours or overnight. Fresh rice will get mushy and won't separate properly. You can substitute any vegetables you have on hand - mushrooms, snow peas, baby corn, or broccoli all work well. Just keep the pieces roughly the same size for even cooking.