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This incredibly simple recipe will serve as a rather quick and very tasty supper after a long day. My kids love it and I love that they always clear their plates with this one. A side note: I think that you can swap these vegetables with different ones, if you please, but I haven’t tried it yet.


  • Cooked rice (preferably chilled): 600 grams (about 3 cups)
  • Fresh mushrooms, sliced: 225 grams (about 1.5 cups)
  • Frozen peas: 150 grams (about 1 cup)
  • Carrots, finely chopped: 150 grams (about 1 cup)
  • Onion, finely chopped: 75 grams (about 1/3 cup)
  • Garlic cloves, minced: 3
  • Soy sauce: 45 milliliters (3 tablespoons)
  • Sesame oil: 22.5 milliliters (1.5 tablespoons)
  • Vegetable oil: 45 milliliters (3 tablespoons)
  • Eggs: 3
  • Salt: 4.5 grams (3/4 teaspoon)


  • Heat vegetable oil in a large skillet or wok over medium-high heat.
  • Add the chopped onions and garlic, and sauté until translucent.
  • Add the sliced mushrooms and chopped carrots, and cook until they start to soften.
  • Stir in the frozen peas and cook for a few minutes until they are heated through.
  • Push the vegetables to the side of the skillet, and add the sesame oil to the empty space. Crack the eggs into the oil.
  • Scramble the eggs until they are cooked, then mix them with the vegetables.
  • Add the cooked rice to the skillet. Stir and fry until the rice is heated through.
  • Add the soy sauce and salt. Stir everything together and cook for another 2-3 minutes.
  • Once everything is heated through and combined, remove from heat.
  • Serve hot as a main dish or a rather hearty side.


Kids can help by measuring the soy sauce and sesame oil, and if old enough, gently stirring the rice mixture under supervision.

Alt - UPDATE 01

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austra.javaldeaustra.javaldeJanuary 27, 2024

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