Leftover rice is great for making fried rice, add whatever veggies you have in the fridge or freezer. Any your favorite stir-fry sauce or a combination of sauce binds everything together, scrambled eggs is always a great addition to add. Quick and easy to put together, and goes well with any Chinese dishes.
YIELD
2 servingsPREP
10 minCOOK
8 minREADY
20 minIngredients
Directions
Heat the oil in a large nonstick skillet or a wok over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds to 1 minute until very fragrant.
Add the mushrooms, stirring often, and cook for about 5 minutes until some of the moisture has been evaporated and mushrooms become soft.
Stir in the carrots, and cook for about 3 minutes until tender.
Meanwhile in a small bowl, mix together the sauce ingredients until well blended.
Add the rice into the pan or wok, stirring often, and cook until the rice is heated through, about 2 minutes.
Pour the sauce over, add the corn and peas into the pan, stirring frequently, and cook another 2 minutes until the corn and peas are cooked through, vegetables and rice are evenly coated.
Stir in the scrambled eggs until well combined.
Serve warm.
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