Ingredients:
5 cups cooked leftover white rice (that’s at least 1 day old)
1 medium onion (diced)
6 cloves garlic (minced)
2 eggs (beaten)
1 cup frozen peas and carrots (thawed)
½ tablespoon tumeric
Soy sauce (to serve)
2 tablespoons oil (for frying)
Directions:
Step 1: Add a little bit of oil or cooking spray to a heated fry pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
Step 2: Heat a wok and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
Step 3: Serve with soy sauce.
