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In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and granulated sugar for the sauce. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through. Remove the eggs from the wok and set aside, breaking them into small pieces.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and finely diced carrots. Stir-fry for 3-4 minutes, until the vegetables begin to soften.

Add the frozen peas, frozen corn, and minced garlic to the wok. Continue to stir-fry for another 2-3 minutes, until fragrant and the frozen vegetables are heated through.

Add the day-old, chilled cooked white rice to the wok. Use a spatula to break up any clumps and mix well with the vegetables. Stir-fry for 3-5 minutes, allowing the rice to heat up and get slightly crispy.

Pour the prepared sauce mixture over the rice and vegetables. Stir vigorously to ensure all ingredients are evenly coated. Cook for another 1-2 minutes.

Return the scrambled eggs to the wok and toss to combine with the fried rice. Remove from heat.

Garnish with thinly sliced green onions before serving hot.


In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, and granulated sugar for the sauce. Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until cooked through. Remove the eggs from the wok and set aside, breaking them into small pieces.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and finely diced carrots. Stir-fry for 3-4 minutes, until the vegetables begin to soften.

Add the frozen peas, frozen corn, and minced garlic to the wok. Continue to stir-fry for another 2-3 minutes, until fragrant and the frozen vegetables are heated through.

Add the day-old, chilled cooked white rice to the wok. Use a spatula to break up any clumps and mix well with the vegetables. Stir-fry for 3-5 minutes, allowing the rice to heat up and get slightly crispy.

Pour the prepared sauce mixture over the rice and vegetables. Stir vigorously to ensure all ingredients are evenly coated. Cook for another 1-2 minutes.

Return the scrambled eggs to the wok and toss to combine with the fried rice. Remove from heat.

Garnish with thinly sliced green onions before serving hot.
