By Ebenezer Obiri
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Mince the garlic and add it to the skillet, sautéing for about 30 seconds until fragrant.
Chop the green onions, and dice the carrot into small cubes. Add both to the skillet and stir-fry for 2-3 minutes until the vegetables are tender.
Add the cooked jasmine rice to the skillet, breaking up any clumps, and stir-fry for another 2-3 minutes until heated through.
Stir in the peas, soy sauce, fish sauce, and season with salt and pepper. Mix well to combine.
Push the rice to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked, then mix them into the rice.
Chop fresh coriander (cilantro) and add it to the fried rice along with a squeeze of lime juice. Toss everything together.
Remove from heat, taste and adjust seasoning if necessary, and serve hot with lime wedges on the side.
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By Ebenezer Obiri
This recipe is ready in 30 minutes and features cooked jasmine rice, vegetable oil, garlic and other delicious ingredients. Contains 400 calories total.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Mince the garlic and add it to the skillet, sautéing for about 30 seconds until fragrant.
Chop the green onions, and dice the carrot into small cubes. Add both to the skillet and stir-fry for 2-3 minutes until the vegetables are tender.
Add the cooked jasmine rice to the skillet, breaking up any clumps, and stir-fry for another 2-3 minutes until heated through.
Stir in the peas, soy sauce, fish sauce, and season with salt and pepper. Mix well to combine.
Push the rice to one side of the skillet. Crack the eggs into the empty space and scramble them until fully cooked, then mix them into the rice.
Chop fresh coriander (cilantro) and add it to the fried rice along with a squeeze of lime juice. Toss everything together.
Remove from heat, taste and adjust seasoning if necessary, and serve hot with lime wedges on the side.
Calories per Serving: 400
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