White rice works great in this recipe, but Jasmine rice works even better because it less sticky than traditional white rice. This recipe will serve 2-3 as a side dish.
Ingredients:
- 2 Cups cooked white rice. It’s best if the rice is cooked the day before and kept in the refrigerator, but it can be done with fresh cooked rice.
- 1/3 cup Egg Beaters plus a tablespoon of water
- 2-3 Tablespoons vegetable oil
- 1/4 Teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 to 1/3 Cup chopped onion
- 1/3 Cup frozen peas
- 1 Small carrot grated with a box grater
- 1 Tablespoon toasted Sesame seeds (don’t omit this) for garnish
- 1 Scallions chopped (Optional for garnish)
- 1/4 Teaspoon each Salt and Pepper
- Optional: 1 or 2 more eggs.
Directions:
If you are using freshly cooked rice, let it cool for a little while then fluff it with a fork. Day old rice is best, but it will clump. Dump it onto a large cutting board and use your hands to break it up.
Mix the Egg Beaters in a bowl with the water, paprika, turmeric and S&P. Set aside.
In a large skillet or wok, heat vegetable oil. Add onions and carrots and cook until they are tender, about 3 minutes, do not brown. Add the rice and cook for 3 or 4 minutes until it’s all hot. Next, pour in the egg mixture and stir-fry until all the grains are coated in egg. Add the peas and warm through. Taste at this point. You typically will need more salt and pepper.
Optional: Additional Scrambled Egg Option:
After you get to this point, beat 1 or 2 eggs in a bowl and pour them into the hot rice. Stir around so they break up into small pieces
To toast the Sesame seeds, place them in a dry skillet over medium heat. Toss and cook for about 2 minutes until they become lightly toasted brown. Serve over the rice with some freshly chopped scallions.
Revised June 2025
