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This recipe is easy to make and comes out so good. Makes great use of leftover rice. Easily substitute your favorite veggies or even add some leftover chicken or pork.
3 cups white rice (cooked)
3 tablespoons sesame oil
1/2 cup frozen carrots (thawed)
1/2 cup frozen corn (thawed)
1 small onion (chopped)
2 teaspoons minced garlic
2 eggs (slightly beaten)
½ cup soy sauce
In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.
Lower the heat and add the eggs and stir fry until scrambled.
Add rice and soy sauce and blend well. Stir fry for a minute or until heated thoroughly.
3 cups white rice (cooked)
3 tablespoons sesame oil
1/2 cup frozen carrots (thawed)
1/2 cup frozen corn (thawed)
1 small onion (chopped)
2 teaspoons minced garlic
2 eggs (slightly beaten)
½ cup soy sauce
In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.
Lower the heat and add the eggs and stir fry until scrambled.
Add rice and soy sauce and blend well. Stir fry for a minute or until heated thoroughly.
