Ingredients
8
8 servings
- •0.5 cup olive oil, divided
- •1 cup sliced green onions
- •1 cup shredded carrots
- •4 eggs, lightly beaten
- •0.25 cup ginger paste
- •2 tablespoons minced garlic
- •0.5 teaspoon salt
- •4 cups day-old cooked white rice
- •0.25 cup soy sauce
- •1 tablespoon oyster sauce
- •2 teaspoons Sriracha sauce
- •0.5 teaspoon sesame oil
Instructions
- Heat 1/4 cup olive oil in a large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
- Pour remaining 1/4 cup oil into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.
Nutritional Facts
Per 8 servings
- Calories: 302
- Carbohydrate: 32g
- Fat: 17g
- Fiber: 2g
- Protein: 7g
- Sugar: 1g
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