Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Garnish
Method
Preparation
- 1
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, using a rice cooker or stovetop method. Once cooked, spread the rice on a baking sheet to cool and prevent clumping.
- 2
Prepare the Veggie Medley
While the rice is cooling, prepare the veggie medley. Dice the carrot and bell pepper, and chop the green onions and garlic. Set aside.
Cooking
- 3
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
- 4
Stir-fry the Aromatics
Add the minced garlic and white parts of the green onions to the hot oil. Stir-fry for about 30 seconds until fragrant.
- 5
- 6
Add the Rice
Push the vegetables to one side of the skillet and add the cooled jasmine rice to the other side. Stir-fry the rice for about 2-3 minutes, breaking up any clumps.
- 7
Add the Flavorings
Pour the soy sauce and sesame oil over the rice and mix everything together. Season with salt and black pepper to taste. Create a well in the center of the rice.
- 8
Scramble the Eggs
Crack the eggs into the well and scramble them gently until fully cooked, then mix them into the rice and vegetable mixture.
- 9
Final Stir-fry
Continue to stir-fry for another 1-2 minutes until everything is heated through and well combined.
Serving
- 10
Garnish and Serve
Remove the fried rice from heat. Serve hot, garnished with chopped cilantro and lime wedges on the side for squeezing over the rice.