Ingredients:

  • 1 cup (180g) cooked basmati rice (preferably day-old)
  • 3 large eggs
  • 1 cup (150g) mixed vegetables (like bell peppers, carrots, and peas)
  • 2 tablespoons (30ml) soy sauce (or tamari for gluten-free)
  • 1 tablespoon (15ml) sesame oil (or vegetable oil)
  • 1 teaspoon (5g) grated ginger
  • 1 clove garlic, minced
  • 2 green onions, chopped (green parts only)
  • Salt and pepper to taste
  • Fresh cilantro or parsley, chopped (optional garnish)
  • Additional soy sauce for serving (optional)

Instructions:

  1. Prepare the ingredients: Chop the vegetables and green onions. Whisk the eggs in a mixing bowl and season with salt and pepper.
  2. Heat the pan: Place the wok or skillet over medium-high heat. Add sesame oil and allow it to heat until shimmering.
  3. Cook the eggs: Pour the whisked eggs into the pan. Scramble gently until just cooked, then remove and set aside.
  4. Stir-fry the vegetables: Add garlic and ginger to the pan, sauté for about 30 seconds until fragrant. Add mixed vegetables and stir-fry for 2-3 minutes until tender-crisp.
  5. Combine ingredients: Return the scrambled eggs to the pan. Add cooked basmati rice and soy sauce, stirring well to combine. Cook for another 1-2 minutes until heated through.
  6. Garnish and serve: Stir in chopped green onions. Serve hot, garnished with herbs and additional soy sauce if desired.