Ingredients
Scale
- 4 cups day old cooked Jasmine rice
- 1 medium carrot, diced
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 2 eggs
- Pinch of salt
- 1 tbsp butter
For the sauce
- 1.5 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp agave syrup
- 2 tsp toasted sesame oil
- 1/8 tsp black pepper
Instructions
PREP YOUR INGREDIENTS
- Chop your carrots and prepare the sauce by combining all the sauce ingredients in a small bowl. Mix and set aside. In a separate small bowl, crack your eggs and add a pinch of salt. Whisk and set aside.
- Heat a large pan to medium heat and add oil. Add carrots and sauté for about two minutes until softened.
- Add peas and corn and mix for about 2 minutes.
- Use your hands to crumble up the day old rice. Add to pan along with the sauce and give everything a good mix until all the rice is coded with the sauce.
- Push all the rice towards the sides of the pan and add about a tsp of oil to the center. For the egg mixture into the center and let it cook for about 30 seconds before using your wooden spoon or spatula to scramble the eggs. Once the eggs are just cooked, mix everything together until the eggs are fully integrated into the fried rice.
- Add butter and give it a final toss. Serve immediately.