top of page

With school back in session and full time virtual learning hours, I'm heavily relying on quick and easy dinners.

Sometimes I forget to plan in advance. I'm totally under playing how often that happens by the way. Luckily, I'm a fan of leftovers. I like to make dishes that I can convert into another dish. Rice is no exception. White rice leftovers are perfect for fried rice. Cold rice is the most important part here. It's a win - win situation. If you can't make your rice the night before, I suggest making it in the morning well before you intend to prepare dinner.

Also, feel free to use any sauce you like. I'm not a fan of oyster sauce but I do like a sesame oil and soy sauce combo.


3 cups White Rice (chilled)

3 eggs

1 cup frozen pea & carrot combo (cooked)

1/4 cup diced onion


Butter ( 1 tbsp)

Soy Sauce - 1 tbsp (to taste)

Sesame Oil - 1 tbsp (to taste)

Green Onion (garnish)



  1. Scramble 3 eggs. Set aside.

  2. Heat olive oil in a large pan or wok over medium high heat.

  3. Cook scramble eggs and remove from the pan.

  4. Add onion. Sauté for 2 minutes.

  5. Add peas and carrots. Sauté for 1-2 minutes.

  6. Add butter. Spread it around the pan for an even coat.

  7. Add chilled rice and work rice into the veggies.

  8. Add scrambled eggs back into the pan and stir.

  9. Splash soy sauce and sesame oil to your liking. If you like oyster sauce add it now as well. Salt and pepper optional too. Stir for 1-2 minutes and done.


Xx Dee

Click here for "How to Make Rice"

bottom of page