Vegetable Egg Fried Rice

Ingredients

• 3 cups cooked, cold day-old white rice
• 3 eggs, lightly beaten
• 3 tbsp vegetable oil, divided
• 1/2 cup diced carrot
• 1/2 cup frozen peas
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tsp sesame oil
• 2 green onions, sliced
• Salt and black pepper, to taste

Instructions

1. 1Heat 1 tablespoon of the oil in a large wok or skillet over medium-high heat, pour in the beaten eggs, and scramble until just set; remove and set aside.
2. 2Add another tablespoon of oil to the pan and stir-fry the carrot, peas, and onion for 3 to 4 minutes until tender.
3. 3Add the garlic and cook for 30 seconds until fragrant.
4. 4Add the remaining oil and the cold rice, breaking up any clumps with a spatula, and stir-fry for 3 to 4 minutes until heated through and slightly crisp in spots.
5. 5Return the scrambled eggs to the pan and pour in the soy sauce and sesame oil, tossing everything together.
6. 6Season with salt and pepper to taste, sprinkle with green onions, and serve hot.

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