3 cups cooked and cooled white rice 2 tablespoons oil (vegetable, canola or peanut) 2 eggs, beaten 1 yellow onion, diced 1 carrot, peeled and diced 1 cup frozen peas 2 cloves garlic, minced Soy sauce to taste Sesame oil to taste
Heat a wok or large skillet over medium-high heat and add the oil. Once hot, add the eggs and scramble lightly, then remove and set aside.
Add the onions, carrot, peas and garlic to the wok and stir fry for 2-3 minutes until starting to soften.
Add the cooled rice and break up any large clumps with a spatula. Continue stir frying for 5-6 minutes, allowing the rice to heat through.
Stir in the scrambled eggs and add soy sauce and sesame oil to taste. Serve hot.
Make sure your rice has cooled completely before adding to the wok, otherwise it will be mushy.
Customize with other vegetables like broccoli, baby corn or green beans. Add cooked meat or tofu too.
For a little crunch, add some chopped roasted cashews on top.