-
1. Finely mince the garlic, dice the onion and carrot, and slice the green onion; beat the eggs in a small bowl with a pinch of salt and pepper.
3 piece egg,
3 clove garlic,
0.2 piece onion (any type),
1 piece carrot,
2 piece green onion,
0.2 tsp salt,
0.2 tsp black pepper
-
2. If the cooked rice is clumped, break it up gently with your hands or a fork so the grains separate.
2 cup cooked rice (preferably cold)
-
3. Heat a nonstick pan over medium heat with a little neutral oil, pour in the beaten eggs, and stir slowly until soft and slightly undercooked, then slide the eggs onto a plate.
1.5 piece egg,
2 tbsp neutral oil (such as canola or vegetable)
-
4. In the same pan, add the remaining neutral oil and cook the onion and carrot over medium-high heat until starting to soften, then add the garlic and cook briefly until fragrant.
3 clove garlic,
2 tbsp neutral oil (such as canola or vegetable),
0.5 piece onion (any type),
1 piece carrot
-
5. Add the frozen peas to the pan and stir-fry until heated through, then add the rice and stir well so the vegetables are evenly distributed and the rice is hot.
2 cup cooked rice (preferably cold),
0.5 cup frozen peas (or mixed vegetables)
-
6. Pour in the teriyaki sauce and soy sauce, drizzle with sesame oil, and stir-fry until the rice is evenly coated and glossy; adjust seasoning with salt, black pepper, and red pepper flakes if using.
0.3 cup teriyaki sauce,
1 tbsp soy sauce,
1 tsp sesame oil,
0.2 tsp salt,
0.2 tsp black pepper,
0.1 tsp red pepper flakes (optional)
-
7. Gently fold the soft scrambled eggs and most of the green onion into the rice, then cook briefly to warm through without overcooking the eggs.
3 piece egg,
2 piece green onion
-
8. Serve the garlic teriyaki fried rice hot, topped with the remaining green onion and a sprinkle of sesame seeds if desired.
2 piece green onion,
1 tsp sesame seeds (optional garnish)
