aimusic.one

1 cup chopped baby carrots
1 cup frozen green peas
2 tablespoons vegetable oil
1 clove garlic, minced, or to taste (Optional)
2 large eggs
3 cups leftover cooked and chilled white rice
1 tablespoon soy sauce, or more to taste
2 teaspoons sesame oil, or to taste

Start by assemble all ingredients. Then, place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander. Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables. Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again. Serve hot and enjoy!