Ingredients:

  • 2 tablespoons vegetable oil (such as canola or sunflower), divided (30 ml)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon ginger, minced (about 5g)
  • 2 cups leftover cooked rice, preferably day-old (about 400g)
  • 2 large eggs, lightly beaten
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1/2 cup frozen peas and carrots (about 75g)
  • 2 scallions, thinly sliced (about 20g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger and cook, stirring constantly, until fragrant (about 30 seconds).
  2. Add the leftover rice to the wok, breaking it up with your spatula. Spread it out in a thin layer. Cook, pressing down occasionally, until the bottom of the rice begins to crisp up (about 5-7 minutes).
  3. Push the rice to one side of the wok. Add the remaining 1 tablespoon of vegetable oil to the empty space. Pour in the beaten eggs and cook, stirring gently, until they are lightly scrambled.
  4. Mix the scrambled eggs with the rice. Add the soy sauce, sesame oil, and frozen peas and carrots. Stir-fry until everything is heated through and the peas and carrots are tender (about 2-3 minutes).
  5. Stir in the sliced scallions and red pepper flakes (if using). Serve immediately.