Foto: RecipeGirl
Bahan-bahan
- 3 tablespoons vegetable or canola oil, (divided)
- 2 large eggs, (lightly beaten)
- 1 medium onion, (diced)
- 2 medium carrots, (peeled and diced)
- ½ medium green bell pepper, (seeded and diced)
- 3 cups leftover cooked jasmine rice ((see notes below))
- 3 medium garlic cloves, (minced)
- 1 tablespoon grated fresh ginger
- 3 tablespoons soy sauce
- ¼ teaspoon white pepper
- ¾ cup frozen peas
- 1 tablespoon toasted sesame oil
- 2 whole green onions, (thinly sliced (for garnish))
- 1 teaspoon sesame seeds, (for garnish)
Langkah-langkah
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Heat 2 tablespoons vegetable oil in a wok or large, deep skillet over medium-high heat. Once hot, pour in the egg and let it set. Scramble it a bit, and then transfer it to a bowl and set aside.
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To the same wok or skillet over medium-high heat, add the remaining 1 tablespoon vegetable oil. Once hot, add the onion, carrot, and green pepper. Cook until starting to soften, about 3 minutes, stirring frequently.
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Stir in the rice and cook for 30 seconds, stirring constantly. Add the garlic, ginger, soy sauce, and white pepper and cook for 30 seconds, stirring constantly. Stir in the peas and cook for 2 minutes, stirring frequently. Remove from the heat. Stir in the scrambled eggs, and then the toasted sesame oil.
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Transfer to a serving dish, and top with the green onions and sesame seeds.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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