Ingredients
4 cups cooked rice (white, brown, jasmine, or basmati)
2 tablespoons unsalted butter
1 tablespoon toasted sesame oil
1 cup sweet onion, chopped
4 cloves garlic, minced
1-inch knob of fresh ginger, minced
1.5 cups frozen peas & carrots
2 eggs
1 tablespoon low sodium sriracha (optional)
1 teaspoon low sodium soy sauce
4 green onions, sliced
Juice of 1 lemon
Instructions
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In a wok or large pan, melt unsalted butter with sesame oil over medium heat. Add onion, garlic, and ginger, sautéing 4–5 minutes until softened.
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Push veggies to one side, add peas & carrots, and cook 3–4 minutes. Combine all vegetables on the same side.
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Crack eggs into the pan, scramble with a wooden spoon, and add sriracha if using. Cook 2–3 minutes until fully cooked.
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Add rice, stir to combine evenly with vegetables and eggs. Add low sodium soy sauce and green onions. Squeeze lemon juice over the rice and mix.
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Taste and adjust seasonings as needed. Serve hot with extra green onions if desired.
Notes
- This recipe is best with leftover rice for optimal texture.
- Adjust vegetables based on preference or availability.
- For extra protein, add grilled chicken, shrimp, tofu, or lean steak.
- The recipe makes about 6 one-cup servings. Double or halve the ingredients as needed.
- Prep Time: 5 min
- Cook Time: 15 min