Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon vegetable oil (or canola oil)
  • 1 teaspoon sesame oil
  • 3 cloves garlic (minced)
  • 1/2 cup peas (frozen)
  • 1/2 cup carrots (chopped (frozen or fresh))
  • 2 green onion (chopped)
  • 3 cups cooked rice ((day old if possible))
  • 1/4 cup soy sauce (low sodium)
  • 1 teaspoon dark soy sauce
  • 2 tablespoon rice vinegar
  • 2 eggs

Instruction

  • Heat the vegetable oil and sesame oil in a wok over high heat until smoking. Add the garlic and saute for 15 seconds until aromatic.
  • Add the peas, carrots, and green onions to the wok fry just until tender. 
  • Add the cooked rice to the wok, the soy sauce, dark soy sauce and rice vinegar. Toss everything together and cook until the rice is pale brown and toasted. It should have a chewy texture and should take about 3 minutes.
  • Push the rice up the side of the wok and crack the eggs in the wok. If needed add a bit more oil before cracking the eggs. Use a spatula to scramble the egg and break it into small bits.
  • Toss everything together. Serve immediately.