Ingredients
- 4 cups of cooked rice (preferably day-old for best texture)
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 small onion, diced
- 2 carrots, diced
- 1 cup of frozen peas
- 3 eggs, lightly beaten
- 4 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 2 green onions, sliced
- Salt and pepper to taste
Equipment Needed
- Large skillet or wok
- Spatula
- Bowl for the eggs
- Measuring spoons
- Knife and cutting board
Step-by-Step Instructions
First, I like to start by gathering all my ingredients. This really helps everything come together effortlessly. I heat the vegetable oil in my skillet over medium-high heat, and then I sauté the minced garlic and diced onion until fragrant, which usually takes about a minute. The smell fills my kitchen and gets my mouth watering! Immediately after that, I add diced carrots to the skillet and cook for another 2-3 minutes until they begin to soften. (See the next page below to continue steps…)