Ingredients:
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
1 clove garlic, minced, or to taste (Optional)
2 large eggs
3 cups leftover cooked white rice
1 tablespoon soy sauce, or more to taste
2 teaspoons sesame oil, or to taste
Steps to Make It:
Step 1: Assemble ingredients.
Step 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.
Step 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.
Step 4: Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
Step 5: Serve hot and enjoy!
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