Ingredients
2 cups white rice, cooked and cooled
4 cups water
⅔ cup baby carrots, chopped
⅔ cup green peas, frozen
2 tbsp vegetable oil
2 eggs
¼ cup soy sauce
1 tbsp sesame oil, preferably roasted
green onions, chopped
Preparation
In a small saucepan, boil the carrots in water for about 3 to 5 minutes. Drop in the peas into the boiling water. Drain.
Heat the wok over high heat. Pour in oil, stir in carrots and peas, then cook for about 30 seconds.
Crack in the eggs, stirring quickly to scramble eggs with vegetables. Stir in the cooked rice.
Add in soy sauce, drizzle with sesame oil, and toss.
Garnish with green onions, serve hot, and enjoy!
