2 c. cooked rice
3 T. vegetable oil
2 eggs, beaten
2 cloves garlic chopped
Fresh grated ginger, about an inch
1/2 c. shredded carrots
1 red pepper diced
1/4 c. chopped onion
1/2 c. frozen peas
1/3 c. soy sauce
1/4 tsp. crushed red pepper
sesame oil
Heat a wok or large nonstick skillet over high heat. Add the oil to the pan. Add the egg to the oil and break into bits as it scrambles. When eggs are cooked ad the garlic and ginger. Add carrots, pepper, onions to the pan and stir fry for 2 minutes. Add rice and stir fry for another 2-3 minutes. Add peas and soy sauce, stir another minute. Add a crushed red pepper and a small drizzle of sesame oil.