2 Cups of cooked rice (white or brown)
2-4 Tablespoons soy sauce (add as much or little as you like, but start small and add more as you go)
2 Tablespoons + 1 teaspoon vegetable oil
1 teaspoon crushed red pepper flakes, rough chop for finer pieces
1/2 cup diced carrots
1 bunch of green onions
1/2 red pepper, diced (I left this out since I am not a fan, but pretty much everyone else likes em)
1/2 cup peas (I use the frozen kind, works and tastes just as well)
Sriracha to taste
2 eggs
Sesame seeds (optional)
Also feel free to add any other proteins.. Shrimp, chicken, beef, tofu?
Makes 2 servings
1. Heat a medium sized skillet on medium, low heat. Add the first teaspoon of oil and the carrots to the skillet. Let cook until softened, about 5-8 minutes. Then add peas and red pepper flakes, cook until heated through. Remove both the carrots and peas from the skillet, set aside in a medium/large bowl for now (we'll use it again later to mix everything together.
2. Pour the remaining vegetable oil to the same skillet.
2. Add cooked rice and pour soy sauce over rice. Mix the rice to evenly incorporate the soy sauce. Cover and let cook stirring every 5 minutes or so for 10-15 minutes. While this is cooking, crack and scramble the eggs.
3. Remove rice from skillet and mix into the bowl with the veggies, add green onions.
4. Add the eggs to the skillet and constantly mix to get to desired texture. OR Alternatively, let the egg cook through, in one giant, thin egg pancake. Then cut this into narrow 1/4" strips. This works best with a non-stick pan, but you can use a regular pan, just add a little extra oil to lessen the sticky mess.
5. Combine eggs in the bowl with rice and veggies and enjoy!
You can also add more/less/different vegges as you please.
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