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Fried Rice with the Cantonese Style Trinity

Updated: Jun 28


cooked, day old white rice

2 cups

egg, whisked


garlic, minced

1 clove

ginger, minced

1 teaspoon

scallions, chopped, white and green part separated


vegetable oil

3 Tablespoons

soy sauce

3 Tablespoons

shredded carrot

¼ cup

frozen corn

¼ cup

frozen peas

¼ cup

Method of prep:

Heat a saute pan or wok over medium heat. Add oil to wok and continue preheating. Add ginger, white part of the scallion, and garlic to the pan. Stir fry quickly for 30 seconds and then add carrot, corn and peas. Stir fry vegetables for about 2-3 minutes. Next, add the rice and continue to stir fry. Once the rice is thoroughly heated, drizzle the egg over the rice to coat. Continue to stir fry to cook the egg coated rice. Lastly, add the soy sauce and mix thoroughly. Garnish with green part of the scallion and serve.

*Pro Tip, the carrot, corn and peas can be substituted for many different veggies that are floating around your fridge. You can add canned baby corn and water chestnuts for crunch!

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