Ingredients
Scale
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4 cups cooked rice (day-old works best)
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2 eggs, lightly beaten
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1 cup frozen peas and carrots
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2 tbsp soy sauce
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1 tbsp sesame oil
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2 green onions, sliced
Instructions
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Heat sesame oil in a skillet or wok.
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Add peas and carrots, stir-fry 3–4 minutes.
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Push veggies aside, scramble eggs in the same pan.
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Add rice and soy sauce, stirring until heated through.
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Top with green onions before serving.