Vegetable Fried Rice (Egg & Peas)

Ingredients

• 2 cups Cooked rice (leftover), chilled if possible
• 2 large Egg
• 1 cup Frozen peas
• 1/2 cup Carrot, diced(optional)
• 2 tbsp Green onion, sliced(optional)
• 2 tbsp Soy sauce
• 1 tsp Sesame oil(optional)
• 1 tbsp Neutral oil (canola/vegetable)
• 1 clove Garlic, minced(optional)
• 1/4 tsp Ground black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the carrot (if using) and slice the green onion. Mince garlic (if using). Crack eggs into a bowl and whisk lightly.

2. 2

   Cook (12 minutes): Heat a large skillet or wok over medium-high heat with neutral oil. Add garlic (if using) and stir 15–30 seconds, then add peas (and carrot if using) and stir-fry 3–4 minutes until hot and slightly tender.

3. 3

   Push vegetables to one side. Pour in whisked eggs and scramble until just set, then mix with the vegetables.

4. 4

   Add the cooked rice and break up any clumps. Stir-fry 5–6 minutes until the rice is hot and lightly toasted.

5. 5

   Season: Drizzle in soy sauce and toss to coat. Turn off heat and stir in sesame oil (if using) and green onion (if using). Serve immediately.