Ingredients:

  • 2 cups cooked jasmine rice
  • 4 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 1 cup mixed vegetables (carrots, peas, bell peppers), diced
  • 2 green onions, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon curry powder
  • 1 teaspoon chili paste
  • 1 tablespoon lime juice
  • Salt and pepper, to taste

Instructions:

  1. Gather and measure all ingredients. Beat the eggs in a bowl and set aside.
  2. Heat 1 tablespoon of vegetable oil in a wok over medium heat. Pour in the beaten eggs and cook, stirring gently, until set (about 2-3 minutes). Remove and set aside.
  3. In the same wok, add the remaining oil. Sauté minced garlic until fragrant (30 seconds). Add the mixed vegetables and cook until tender (3-4 minutes).
  4. Stir in the cold cooked rice, breaking up any clumps. Mix thoroughly with the vegetables and cook until heated through (2-3 minutes).
  5. In a small bowl, whisk together the soy sauce, curry powder, chili paste, and lime juice. Pour the sauce over the rice mixture; stir well to coat evenly.
  6. Gently fold in the scrambled eggs and sliced green onions. Season with salt and pepper to taste; cook for an additional minute.
  7. Transfer to serving plates and garnish with extra green onions, if desired.