Ingredients: 

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

Steps to Make It: 

Step 1: Assemble ingredients.

Step 2: 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.

Step 3: 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.

Step 4: Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.

Step 5: Serve hot and enjoy!

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