Fried Rice with Scrambled Eggs and Vegetables

Ingredients

• Vegetable oil - 2 tablespoons
• Salt and pepper - To taste
• Ginger - 1 teaspoon, grated
• Garlic - 2 cloves, minced
• Sesame oil - 1 tablespoon
• Soy sauce - 3 tablespoons
• Green onions - 4, chopped
• Peas - 1 cup
• Carrots - 2, diced
• Eggs - 4
• Cooked rice - 4 cups, cold

Instructions

1. In a small bowl, whisk the eggs with salt and pepper.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
3. Pour the whisked eggs into the skillet and scramble them until cooked through. Remove from the skillet and set aside.
4. In the same skillet, heat another tablespoon of vegetable oil.
5. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
6. Add the diced carrots and cook for 3-4 minutes until slightly softened.
7. Add the peas and chopped green onions, and cook for another 2 minutes.
8. Push the vegetables to one side of the skillet and add the cold cooked rice to the other side.
9. Drizzle the soy sauce and sesame oil over the rice, and stir-fry everything together for 3-4 minutes until well combined and heated through.
10. Add the scrambled eggs back to the skillet and toss everything together.
11. Season with additional salt and pepper if needed.
12. Serve hot and enjoy!