Ingredients

• 4 teaspoons canola oil , divided
• 4 large eggs , lightly beaten
• 0.67 cups carrots
• 0.25 teaspoons salt
• 0.25 teaspoons black pepper
• 1 cup frozen peas
• 1 cup green onions , plus more for garnish
• 3 cloves garlic , minced
• 4 cups cooked rice
• 0.25 cups soy sauce , or to taste
• yum yum sauce , to taste
• chili crisp , chili crisp,
• fresh cilantro , for garnish
• 4 large fried eggs , optional

Instructions

1. 1 Heat a wok or large skillet over high heat; add 1 teaspoon oil. To scramble eggs, cook beaten eggs in hot oil, gently folding occasionally with a spatula, until eggs reach desired consistency, about 2 minutes. Transfer eggs to a plate. Remove wok from heat; carefully wipe out wok. Return wok to high heat.
2. 2 Heat remaining 3 teaspoons oil. Add carrots, salt, and pepper; cook, stirring constantly, 2 minutes. Stir in peas and green onions; cook, stirring constantly, until peas are heated through, 1 to 2 minutes. Reduce heat to medium. Stir in garlic and cook until fragrant, about 30 seconds.
3. 3 Add rice, scrambled eggs, and soy sauce to wok. Cook, stirring until heated through, 2 to 3 minutes.
4. 4 Top servings with yum yum sauce. Serve with chili crisp and garnish with green onion and/or cilantro. If you like, top each serving with a fried egg.

Nutrition per serving