Total Time
15mins
Prep 10 mins
Cook 5 mins

Note: 1 C uncooked rice = 3 C cooked. It's best to use rice that has been cooked the day before and stored in the refrigerator. Freshly cooked rice is too wet and will result in a soggy mess. I affectionately call this "Rule of 3 Rice" because of all the threes...

Ingredients Nutrition

Directions

  1. Whip eggs until they are frothy. Scramble, then set aside.
  2. Steam carrots until slightly soft (about 5 minutes). If using frozen peas & corn, run under hot water to thaw.
  3. Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium.
  4. Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute.
  5. Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.
Most Helpful

Indeed very simple and very good! Flexible recipe, I didnt have green onions, so I used chives from my garden, and I added shrimps to make this a very good meal! Thank you, good recipe, made for Bargain Basement tag game

Karen Elizabeth November 18, 2013