We’ve all experienced those late-night No Thai cravings, coupled with a complete inability to drag ourselves out of bed to pick it up. The next time those insatiable Chinese or Thai cravings overwhelm you, try making it yourself.
This recipe uses just six simple ingredients, many of which are likely to be stocked in your fridge already, and is completely customizable each time you make it. Change it up by adding some of your favorite meats or switching up the veggies. When salty rice or sauce-soaked noodles appear to be the only thing that can satisfy your hunger, stay in your pajamas and try this 20-minute, health-conscious recipe as a replacement. Your stomach (and your lazy legs) will definitely thank you.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
2 large eggs (lightly beaten)
1 cup shredded carrots, uncooked
½ cup frozen peas, thawed
1 cup uncooked scallions, chopped
3 cups cooked white rice
¼ cup low-sodium soy sauce
- Coat a nonstick pan with cooking spray and set over medium heat.
- Add the lightly beaten eggs, and tilt pan so the eggs cover the bottom in an even layer.
- Once the eggs start to set, move them around with a spatula or wooden spoon until they are broken up and cooked through. Remove from heat and set aside.
- Coat a separate skillet with cooking spray and set over medium heat.
5. Combine carrots and all but 2 tablespoons of scallions. Sauté for about 3 minutes until the carrots are slightly tender.
6. Combine the cooked rice, peas, and soy sauce with the carrots and scallions. Cook for about 1 minute.
7. Stir in egg and remaining scallions.