Egg Fried Rice with Peas and Carrots

Ingredients

• 2 cups Cooked leftover rice (preferably day-old)
• 3 large Eggs
• 1 cup Frozen peas
• 1 medium Carrots
• 3 tbsp Soy sauce
• 1 tbsp Neutral oil (e.g., canola or vegetable)
• 1 tsp Sesame oil (optional)(optional)
• 2 tbsp Green onions, sliced (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the carrot into small pieces. If the rice is clumped, break it up with your fingers.

2. 2

   Cook (15 minutes): Heat the oil in a large skillet or wok over medium-high heat. Add carrots and stir-fry for 3–4 minutes until slightly tender.

3. 3

   Add the peas and stir-fry for 2 minutes. Push veggies to one side of the pan.

4. 4

   Scramble the eggs: Pour eggs into the empty side and scramble quickly, then mix with the vegetables.

5. 5

   Add the rice and stir-fry 5–7 minutes, breaking up any remaining clumps. Stir in soy sauce (and sesame oil if using) until evenly coated. Taste and adjust with a little more soy sauce if needed.

6. 6

   Serve immediately, topped with green onions if using.