Ingredients:​

​For 4 servings:

• 3 cups cooked rice, completely cooled (1 cup raw)

• 1 tablespoon vegetable oil

• 1 medium onion chopped

• 2 cloves of minced garlic

• 1 cup frozen peas and carrots

• 2 large eggs

• ½ teaspoon sesame oil

• 3 tablespoon soy sauce

• green onions

• cilantro (optional)

 

Preparation:

• In a large skillet or wok, preheat oil over medium heat and add onion and garlic.
  Cook until onions are soft, about 2-3 minutes. 

• Add peas and carrots and cook until partially thawed, 1-2 minutes.

• Turn the heat up to medium high and add cooked rice. Cook for another 2-3 minutes until rice is hot and starts to brown. Reduce heat and push rice to the sides of the pan, making a hole in the centre of the pan for the eggs.

• Crack the eggs into the middle of the pan and scramble. Once eggs are cooked, stir them into the rice.

• Mix soy sauce and sesame oil together and pour over rice. Stir until rice is evenly coated with sauce.

• Top with chopped green onions and/or cilantro (optional).

​

​