Veggie‑Loaded Egg Fried Rice

Ingredients

• 2 cups day‑old cooked rice
• 2 large eggs
• 1/2 cup frozen peas
• 1/2 cup carrot
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 tablespoon green onion(optional)

Instructions

1. 1

   Heat the oil in a large skillet or wok over medium‑high heat (about 1 minute).

2. 2

   Add the carrots and peas, stir‑fry for 2 minutes until just tender.

3. 3

   Push the vegetables to the side, crack the eggs into the pan and scramble until set (about 1 minute).

4. 4

   Add the day‑old rice, breaking up any clumps, and stir‑combine with the veggies and eggs.

5. 5

   Pour the soy sauce over the mixture, toss everything together and cook for another 2 minutes, letting the rice heat through.

6. 6

   Remove from heat, garnish with optional green onion, and serve immediately.