INGREDIENTS
- 2 cups cooked white rice
- 1 cup frozen peas
- 1 cup carrots chopped
- ½ cup yellow onion chopped
- 2 garlic cloves minced
- 2 eggs
- 3 tablespoon oil
- ¼ teaspoon sesame oil
- 3 tablespoon soy sauce
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoon green onions chopped
INSTRUCTIONS
- In a small bowl, mix sesame oil and soy sauce. Set aside.
- Add 1 tablespoon oil to a large skillet over medium heat. Add chopped carrots and onions. Cook until carrots are tender, then add garlic and peas. Cook an additional minute. Transfer veggies to a bowl for later use.
- Turn heat to high and add 2 tablespoons of oil the same skillet you cooked the veggies in. Add 2 cups of cooked white rice and season with salt and pepper. Begin stir frying rice ( stirring frequently, but don’t mush the rice) for a couple minutes. Add veggies and soy sauce mixture to the rice and stir fry another minute.
- Make a well in the center of the rice and crack in two eggs. Scramble the eggs and then stir to combine. Sprinkle with chopped green onions. You are ready to serve. Enjoy!
