Ingredients

• 0.67 cups chopped baby carrots
• 0.5 cups frozen green peas
• 2 tablespoons vegetable oil
• 1 clove garlic , Optional
• 2 large eggs
• 3 cups leftover cooked and chilled white rice
• 1 tablespoon soy sauce , or more to taste
• 2 teaspoons sesame oil , or to taste

Instructions

1. 1 Assemble ingredients.
2. 2 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
3. 3 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
4. 4 Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
5. 5 Serve hot and enjoy!

Nutrition per serving