Ingredients
- 6 cups cooked rice day-old
- 4-6 tablespoons avocado oil
- 1 onion chopped
- 2 tablespoons minced garlic
- 5 large eggs lightly beaten
- 1-2 cups frozen peas and carrots
- 4-6 tablespoons soy sauce
- Hoisin sauce or teriyaki sauce, to taste
- Sesame oil for finishing
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- Heat oil in a large wok or skillet over high heat.
- Add chopped onion and cook 1-2 minutes until softened.
- Add minced garlic and cook 1 minute.
- Stir in beaten eggs and cook until fluffy and set.
- Add frozen peas and carrots. Sprinkle with a little soy sauce. Cook 1-2 minutes until vegetables are softened and warm.
- Add day-old rice, breaking it up before adding. Mix everything together.
- Pour in the remaining soy sauce and stir to combine. Cover with lid and steam 2-3 minutes until rice is fully heated through.
- Add hoisin or teriyaki sauce to taste. Taste and adjust seasoning.
- Remove from heat and finish with a drizzle of sesame oil. Serve immediately.
Nutrition
Video
Notes
Day-old rice is essential — freshly cooked rice is too wet and will turn mushy. Refrigerate cooked rice overnight before making this recipe. If you're in a pinch, spread fresh rice on a sheet pan and refrigerate for at least one hour.
Break up cold rice with your hands before adding it to the wok. Add sesame oil only after the heat is off — it's a finishing oil, not a cooking oil. Taste before serving and adjust soy sauce and hoisin to your preference.
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