Fried Rice | Pantry Dropper

• 2 cups cooked rice, chilled
• 2 tablespoons vegetable oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• Green onions, chopped for garnish

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
2. 2 Add the diced onion and bell pepper, sauté for 2 minutes until softened.
3. 3 Push the vegetables to one side of the skillet and add the beaten eggs. Scramble the eggs until just cooked through.
4. 4 Add the remaining tablespoon of vegetable oil and the chilled rice. Stir-fry for 3-4 minutes.
5. 5 Stir in the frozen peas and carrots, soy sauce, and sesame oil. Cook for another 2 minutes.
6. 6 Remove from heat and garnish with chopped green onions.

Nutrition

Tips

• Use day-old rice for the best texture.
• Feel free to add protein like diced cooked chicken or shrimp.
• For extra flavor, consider adding a splash of oyster sauce.
• Adjust soy sauce to taste if you prefer it saltier or less salty.
• Always ensure your skillet is hot before adding oil to prevent sticking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Serving Suggestions

• Serve with a simple egg drop soup for a comforting meal.
• Pair with crispy spring rolls for a fun appetizer.
• Add a side of kimchi for a tangy kick.
• Enjoy with a cold beer or a glass of crisp white wine.

FAQ