Ingredients
Scale
- 2 cups cooked jasmine rice (preferably day-old)
- 4 cloves garlic, minced
- 2–3 green chilies, finely chopped
- 1 large carrot, diced
- 1 bell pepper, diced
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 1 tablespoon chili sauce (like Sriracha)
- 1 teaspoon sesame oil
- Green onions (for garnish)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté minced garlic and chopped chilies for about 30 seconds until fragrant.
- Add diced carrot and bell pepper; cook for 2-3 minutes until softened. Then stir in frozen peas and cook for an additional 2 minutes.
- Incorporate the cooked jasmine rice, breaking up clumps gently. Stir-fry for about 3-4 minutes until heated through.
- Drizzle in soy sauce, chili sauce, and sesame oil; toss to coat every grain of rice evenly. Season with salt and pepper to taste.
- Transfer to a serving dish and garnish with chopped green onions before serving hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg