Sunday is Family day to my family when I was growing up,
so I'm continuing that tradition to my own family.
that means less time in the kitchen
Perfect for that leftover rice from last night's meal.
my wonderful loving husband made this
Being it a lazy family day,
he opted out in using meat on this dish,
so the protein source for this dish will be peas and eggs.
this will make both our kids happy,
they are not too fond of eating meat.
1 /2 tsp vegetable oil
2 eggs, beaten
2 tbsp vegetable or peanut oil
3 cloves garlic, minced
1/2 Large Onion, sliced
4 cups Rice, cooked and chilled
1/2 cup peas
1/2 cup carrots, diced
2 tbsp soy sauce
salt and pepper, to taste
1/4 cup scallions, sliced
- In a wok or deep frying pan, heat 1 tbsp of oil scramble eggs then set aside.
- In the same wok or pan, scrape out any crusted eggs at the bottom of the pan and discard.
- In a medium high heat, add the rest of the oil, and sautee onions until tender.
- Add garlic, sautee until lightly brown.
- Adjust heat to high, Add rice, crumble out any lumps while frying for about 5 mins.
- Add peas and carrots. Fry for another 2-3 mins.
- Add soy sauce, salt and pepper to taste, mix well.
- Mix in scrambled eggs.
- Take out from heat, transfer to a bowl and sprinkle sliced scallions on top of rice.
- Serve hot.
- Best Rice to use for Fried Rice is jasmine or long grain rice. Short grain rice are mostly sticky and not suitable for fried rice.
- I recommend cooking and refrigerating rice a few hours or a day before making fried rice, rice is sticky when warm thus ending up with a mushy fried rice, when rice is cold it gets firm and has less moisture, perfect for stir frying.
- 1 1/2 cup chicken, sliced into thin strips
- 1 1/2 cup pork, sliced into thin strips
- 2 cups shrimps
- 1 1/2 cup Spam, cooked and cubed