food lovers! Chef Emma here, bringing you a truly delightful and incredibly simple dish that's perfect for any busy weeknight. This vibrant is packed with flavor, texture, and wholesome goodness. It’s a beautifully balanced meal featuring fluffy rice, perfectly scrambled eggs, and sweet carrots, all tossed in a savory, aromatic sauce that will make your taste buds sing!
📜 Ingredients
2 tablespoons vegetable oil (or any neutral cooking oil)
2 large eggs
4 cups cooked day-old white rice (basmati or jasmine work best)
1 medium carrot, finely diced (about 1 cup)
2 green onions, sliced (separate white and green parts)
3 tablespoons halal soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1 tablespoon toasted sesame seeds, for garnish
📝 Instructions
- Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat.
- Whisk the eggs in a small bowl. Pour the eggs into the hot pan and scramble until just cooked through but still soft, breaking them into small pieces. Remove the scrambled eggs from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same pan. Add the finely diced carrots and the white parts of the green onions. Stir-fry for 3-4 minutes until the carrots are slightly tender-crisp.
- Add the day-old cooked rice to the pan. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and slightly toasted.
- In a small bowl, whisk together the halal soy sauce, sesame oil, sugar, and white pepper.
- Pour the sauce mixture over the rice and vegetables. Add the scrambled eggs back into the pan. Toss everything together vigorously for 2-3 minutes, ensuring the rice is evenly coated and well combined.
- Remove from heat, stir in most of the green parts of the sliced green onions, reserving some for garnish.
- Serve immediately, garnished with toasted sesame seeds and the remaining fresh green onion greens.
💡 Chef's Tips
- Day-Old Rice is Key: Using cold, day-old rice is crucial for the best fried rice! It's drier and less likely to clump, resulting in perfectly separated, slightly chewy grains. If you only have fresh rice, spread it on a baking sheet and let it air dry in the fridge for an hour or two before cooking.
- Veggie Boost: Feel free to add other quick-cooking vegetables like frozen peas, corn, or bell peppers. Add them along with the carrots, ensuring they are cut into small, uniform pieces. For a protein boost, small pieces of cooked chicken breast or beef (halal, of course!) can be added back in with the eggs.
