Ingredients
Scale
- 2 cups day-old jasmine rice
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 cup carrots, diced
- 1 cup frozen peas
- 2 eggs
- 3 tablespoons low-sodium soy sauce
- Juice of ½ lime
- 1 cup protein of choice (shrimp, chicken, or tofu)
- Chopped green onions for garnish
Instructions
- Cook jasmine rice according to package instructions. Once cooked, spread it on a baking sheet to cool.
- In a large skillet over medium heat, add vegetable oil. Sauté minced garlic for about 30 seconds until fragrant.
- Add diced carrots and frozen peas; stir-fry for 3-4 minutes.
- Push veggies aside and scramble the eggs in the pan until fully cooked (1-2 minutes).
- Fold in cooled jasmine rice along with soy sauce and lime juice; stir for about 3-5 minutes until well mixed.
- Add your choice of protein and cook until heated through (3-4 minutes).
- Serve hot, garnished with chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 140mg