Ingredients:

3 cups cooked white rice (day-old or leftover rice works best! )

3 tbsp sesame oil

1 cup frozen peas and carrots, thawed

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

¼ cup soy sauce (adjust to taste for saltiness)

Preparation:

Prepare the Rice:

If using leftover rice, break up any clumps with your hands or a fork. Cold, day-old rice works best for fried rice because it’s drier and less sticky than fresh rice.

Cook the Vegetables:

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Add the chopped onion and sauté for 2-3 minutes, until soft and translucent.

Add the garlic, peas, and carrots. Stir-fry for another 2-3 minutes until the vegetables are tender and heated through.

Scramble the Eggs:

Push the vegetables to the side of the pan and add a little more sesame oil to the empty side.

Pour in the beaten eggs and scramble until cooked through (about 1-2 minutes).

Fry the Rice:

Add the cooked rice to the skillet or wok, breaking up any remaining clumps.

Stir everything together to combine the vegetables and scrambled eggs with the rice.

Season the Rice:

Pour the soy sauce over the rice and toss well to coat all the ingredients evenly.

Stir-fry for another 2-3 minutes, allowing the rice to fry slightly and absorb the flavors.

Serve:

Taste and adjust the seasoning if needed by adding more soy sauce or a dash of salt and pepper.

Serve hot, garnished with extra sesame seeds or green onions if desired.