⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
1 clove garlic, minced, or to taste (Optional)
2 large eggs
3 cups leftover cooked white rice
1 tablespoon soy sauce, or more to taste
2 teaspoons sesame oil, or to taste
Place chopped baby carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in frozen green peas, then immediately drain in a colander.
Heat a wok over high heat. Pour in vegetable oil, then stir in cooked baby carrots, green peas, and minced garlic, if using; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
Stir in cooked white rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
Serve hot and enjoy!
If you don’t have any leftover cooked white rice, here’s how to make it: Combine 4 cups water and 2 cups white rice in a saucepan; bring to a boil. Reduce heat, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from heat and let cool to room temperature. For the best fried rice results, cover and refrigerate the rice for 8 hours to overnight before using in this recipe.
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Some reviewers have added minced garlic for more flavor while stir-frying the carrots and peas in Step 2.
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins