This fried rice isn’t restaurant-perfect — it’s better. Uneven sear marks, soft scrambled egg folded in, and veggies cut by hand. Some clumps, some crunch, all flavor. It’s comfort food the way it’s actually made at home.
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📝 Ingredients (serves 2–3): • 2 cups cooked rice (preferably day-old, cold) • 2 eggs • 1 small carrot, finely diced • ⅓ cup green peas (fresh or frozen) • 2 scallions (optional), chopped • 2 garlic cloves, minced • 1½ tbsp soy sauce • 1 tsp sesame oil • 1–2 tbsp neutral oil for frying • Salt & black pepper to taste
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🔥 Instructions: 1. Prep everything: Cold rice is key. Break it up with your hands or a fork before starting. Dice your vegetables and beat the eggs. 2. Scramble the eggs: Heat a bit of oil in a wok or skillet. Add eggs and scramble quickly. Remove and set aside. 3. Stir-fry veggies: In the same pan, add more oil. Sauté garlic, carrots, peas, and scallions (if using) for 2–3 minutes. 4. Add rice & crisp it: Toss in the rice. Let it sit for 20–30 seconds at a time so it gets a little crispy before stirring. Repeat 2–3 times. 5. Season & finish: Add soy sauce, sesame oil, salt, and pepper. Return eggs to the pan, break them into pieces, and mix well. 6. Serve: Scoop into a bowl while still hot. Leave the soy stains on the edge — it’s real food.
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