*Cold rice is best for fried rice. You can use fresh rice but the end result will be stickier. This is
a good recipe to use the leftovers in your fridge so feel free to add in other vegetables such as
diced green beans, broccoli, peppers or celery. You might also add cooked chicken or ground
pork, diced ham, peanuts or cashews to add more protein to this recipe.
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the pan is
hot, add the eggs. Cook, stirring until they are lightly scrambled but not dry. Transfer the eggs
to a plate and set aside. Wipe out the pan and return to the heat.
2. Add the remaining 2 tablespoons of oil to the pan. Add the carrots and onion to the pan.
Cook, stirring occasionally, until the veggies are slightly tender, about 5 minutes. Stir in
the peas, cabbage or greens, and green onions. Cook briefly, about 1 minute. Add the rice to the
pan and stir, breaking up the clumps. Stir in the soy sauce, salt, and pepper to taste. Continue to
cook, stirring occasionally, until completely warmed through. Stir in the eggs.
*Serve immediately.