“The ultimate fridge-clearing meal. A massive batch ensures easy, reheat-able meals for days.”
1Ingredients
2Instructions
Heat 1 tbsp vegetable oil in a very large skillet or wok over medium-high heat. Add beaten eggs and quickly scramble them. Remove eggs to a plate.
Add another 1 tbsp oil to the pan. Add chopped onion and frozen peas and carrots. Sauté 4–5 minutes until vegetables are tender.
Add minced garlic and your chosen cooked protein. Cook 1 minute until heated through.
Push vegetables and meat to the side of the pan. Add final 1 tbsp oil to the empty space, then add cold rice.
Use a spatula to break up rice clumps, tossing it with the vegetables. Let rice sit undisturbed 1 minute to get slightly crispy.
Pour soy sauce and sesame oil over the rice. Return scrambled eggs to the pan. Toss everything together until well combined and heated through.
You absolutely must use cold, day-old rice. Fresh, warm rice contains too much moisture and will turn your fried rice into a mushy porridge.
