Ingredients
Main Ingredients
- 2 cups cooked rice (preferably day-old)
- 1 small onion (finely diced)
- 1 12-ounce bag frozen peas, corn, and carrot mix
- 4 large eggs
- 3-4 tablespoons coconut aminos (more as needed)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
- Heat Skillet: Heat a large skillet or flat top grill over medium-high heat to prepare for cooking.
- Cook Onion: Add 1 tablespoon butter to the heated skillet and cook the finely diced onion for 2 to 3 minutes, until softened and fragrant.
- Add Vegetables: Stir in the frozen peas, corn, and carrot mix; cook until the vegetables are heated through.
- Add Eggs: Push the cooked vegetables and onion to one side of the skillet. Crack in the eggs and scramble them until just cooked.
- Add Rice: Add the 2 cups of cooked rice along with the remaining butter, then toss everything together to combine well.
- Season: Pour in 3 to 4 tablespoons of coconut aminos, then season with 1 teaspoon garlic powder, salt, and pepper to taste.
- Cook and Crisp: Cook the mixture for another 3 to 5 minutes, stirring occasionally until the rice becomes slightly crispy on the edges.
- Final Taste and Adjust: Taste the fried rice and adjust seasoning with additional coconut aminos, salt, or pepper as needed before serving.
Notes
- Using day-old rice is best as it prevents the rice from becoming mushy and helps achieve a better texture.
- You can adjust the number of eggs according to preference; adding more eggs makes the dish richer.
- Coconut aminos can be substituted with soy sauce, but coconut aminos provide a gluten-free and soy-free alternative.
- For extra flavor, fresh garlic can be used instead of garlic powder.
- This recipe is vegetarian but not vegan due to the eggs and butter.
- Use a non-stick skillet or well-seasoned flat top grill for best results.
- Prep Time: 3 minutes
- Cook Time: 11 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Japanese
- Diet: Vegetarian
