- 3 cups cooked white rice, chilled
- 2 tablespoons vegetable oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup frozen peas and carrots, thawed
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 4 green onions, chopped
- Salt and pepper, to taste
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the onion, red bell pepper, and green bell pepper to the skillet and stir-fry for 3-4 minutes, or until they're slightly softened.
- Add the garlic and ginger to the skillet and stir-fry for an additional 1-2 minutes.
- Add the cooked rice and stir-fry for 2-3 minutes, or until the rice is heated through and slightly crispy.
- Add the peas and carrots, soy sauce, and sesame oil to the skillet and stir-fry for an additional 1-2 minutes.
- Push the rice mixture to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until they're cooked through, then mix them into the rice mixture.
- Add the chopped green onions to the skillet and stir-fry for an additional 1-2 minutes.
- Season the fried rice with salt and pepper to taste.
- Serve hot and enjoy with your preferred side dishes and beverages.
