Ingredients

• 4 teaspoons canola oil , divided
• 2 large eggs , beaten
• 2 carrots , chopped
• salt and ground black pepper to taste
• 3 cloves garlic , crushed
• 1 cup frozen peas
• 4 scallions , minced
• 4 cups chilled cooked rice
• 1 teaspoon soy sauce , or to taste

Instructions

1. 1 Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2. 2 Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
3. 3 Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.

Nutrition per serving