Ingredients:

  • 4 cups cooked jasmine rice (approx. 600g, ideally cold for best texture)
  • 4 tablespoons vegetable oil (60ml)
  • 6 cloves garlic, minced (about 30g)
  • 1 medium onion, diced (about 150g)
  • 2 large eggs, beaten
  • 1 cup frozen peas and carrots mix (150g)
  • 4 tablespoons soy sauce (60ml)
  • 1 teaspoon sesame oil (5ml)
  • 3 green onions, sliced (for garnish, optional)
  • 1 tablespoon sesame seeds (for garnish, optional)

Instructions:

  1. In a large skillet or wok, heat vegetable oil over medium-high heat.
  2. Add minced garlic and diced onion; sauté until fragrant and translucent (about 1-2 minutes).
  3. Push garlic and onion to one side of the skillet; pour in beaten eggs and scramble until fully cooked.
  4. Stir in the frozen peas and carrots, cooking for an additional 2-3 minutes until heated through.
  5. Add the cold cooked rice, breaking up any clumps; stir until combined and heated through (3-4 minutes).
  6. Drizzle soy sauce and sesame oil over the rice; mix well to coat uniformly.
  7. Garnish with sliced green onions and sesame seeds if desired. Serve hot.