Nesse mundo ninguém sabia cozinhar nem o ovo frito 😱

Ingredients

• 3 cups Cooked Day-Old Rice (cold, preferably refrigerated overnight)
• 2 large Eggs (beaten)
• 2 tbsp Vegetable Oil (high smoke point oil)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 2 stalks Green Onions (sliced thinly)
• 0.5 cup Frozen Peas (thawed)
• 0.5 cup Carrots (diced small)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)

Instructions

1. Gather and Prep Ingredients

   Measure rice, beat eggs, slice green onions, dice carrots, and have peas thawed.

   Time: PT5M

2. Beat the Eggs

   Whisk the eggs in a mixing bowl until yolk and white are fully combined.

   Time: PT2M

3. Heat the Oil

   Add vegetable oil to the wok and heat over medium‑high until it shimmers.

   Time: PT1M

   Temperature: high heat

4. Scramble the Eggs

   Pour the beaten eggs into the hot wok, scramble quickly, then transfer to a bowl.

   Time: PT2M

   Temperature: high heat

5. Stir‑Fry the Vegetables

   Add carrots and peas to the wok, stir‑fry for 3 minutes until just tender.

   Time: PT3M

   Temperature: high heat

6. Add the Rice

   Add the cold day‑old rice, breaking up any clumps, and stir‑fry for 4 minutes.

   Time: PT4M

   Temperature: high heat

7. Season the Dish

   Stir in soy sauce, salt, pepper, and sliced green onions. Mix well.

   Time: PT2M

8. Combine Eggs

   Return the scrambled eggs to the wok and toss everything together for 1 minute.

   Time: PT1M

9. Serve

   Transfer the fried rice to serving plates and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

8g

Carbohydrates

45g

Fat

12g

Fiber

3g