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Ingredients

66 servings - +

Equipment

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Steps

1. Heat a wok or large skillet over high heat and add a splash of oil.
2. Add chopped carrots and peas, stir-frying for a couple of minutes until tender-crisp.
3. Push the vegetables to one side of the wok. Pour the beaten eggs onto the empty side and scramble until just cooked.
4. Add the cold, day-old rice to the wok, breaking up any clumps with your spatula.
5. Toss everything together and stir-fry for a few minutes until the rice is heated through.
6. Drizzle with soy sauce and toss to combine, ensuring the rice is evenly coated. Serve hot.

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Ratings