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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove the cooked eggs from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.

Add the diced yellow onion, finely diced carrot, and diced zucchini to the skillet with the beef. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the cold day-old rice to the skillet. Break up any clumps with your spoon. Pour in the soy sauce and sesame oil. Stir well to combine, ensuring the rice is evenly coated.

Return the scrambled eggs to the skillet. Season with salt and black pepper to taste. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.

Serve immediately, garnished with sliced green onions.


Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble until just set. Remove the cooked eggs from the skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess fat.

Add the diced yellow onion, finely diced carrot, and diced zucchini to the skillet with the beef. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the cold day-old rice to the skillet. Break up any clumps with your spoon. Pour in the soy sauce and sesame oil. Stir well to combine, ensuring the rice is evenly coated.

Return the scrambled eggs to the skillet. Season with salt and black pepper to taste. Cook for another 2-3 minutes, stirring occasionally, until everything is heated through.

Serve immediately, garnished with sliced green onions.
