-Garlic -Ginger -Carrot -Red Bell Pepper -Green Onions -Eggs
-Frozen Peas -Cooking Oil -Cooked Rice -Soy Sauce -Sesame Oil
Prep the vegetables before you begin cooking because once you start, it will go fast! Mince garlic and ginger. Peel and dice carrot and red bell pepper. Slice green onions, and measure out frozen peas.
Lightly whisk eggs. Heat a large skillet over medium heat. Once hot, add cooking oil and swirl to coat the surface. Add the eggs to the skillet and gently scramble until cooked through.
Turn the heat up to medium-high. Add the diced carrot to the skillet and stir fry for about two minutes. Next, add the bell pepper and green onion. Stir fry for about a minute more. Lastly, add the frozen peas until heated through.
Add cooking oil to the skillet and swirl to coat the surface again. Add the minced garlic, ginger, and cooked and cooled rice to the hot skillet. Stir and cook for 1-2 minutes.
Add soy sauce and toasted sesame oil to the rice. Fold the rice and sauce together until the rice is evenly coated in the sauce.
Add the vegetables and eggs back to the skillet. Turn the heat off and stir to combine, allowing the residual heat to reheat everything through.
Top with the sliced green ends of the green onions and you’re done! Give it a taste and add extra soy sauce or sesame oil to fit your taste buds.