INGREDIENTS
- 2 tablespoons canola or other neutral oil, divided
- 1 small yellow onion, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 4 cups day-old cooked rice
- 3 tablespoons soy sauce
- 3/4 teaspoon MAGGI Marketplace Premium Vegetable Base
- 2 large eggs, beaten
- 1 cup frozen peas
- 2 scallions, white and green parts chopped
- 1 1/2 teaspoons toasted sesame oil
- 1 tablespoon black sesame seeds (optional)
MAGGI Marketplace
Premium Vegetable Base
NET WT 8.5 OZ (241g)
Make It
Step 1
Heat a large skillet or wok over medium heat; drizzle in 1 tablespoon canola oil. When oil is shimmering, add chopped onion and carrots and cook until tender. Add the garlic and salt; stir to combine.
Step 2
Increase heat to high; add remaining tablespoon of canola oil to the veggies. Add rice, then the soy sauce and vegetable base; cook, stirring occasionally, for 3 minutes or until the rice starts to crisp.
Step 3
Reduce heat to medium and make a well in the middle of the rice. Pour in the eggs and cook until scrambled, then toss with the rice.
Step 4
Stir in the peas and cook for another 30 seconds. Remove from heat and stir in scallions, toasted sesame oil and sesame seeds.
Step 5
Taste and season with additional soy sauce, if needed.
