°3 tbsp. Sesame oil

°3 L eggs


°2 chop carrots

°3 green onions, thinly slice, white & green

°3 cloves garlic

°1 tbsp peeled and chopped ginger (from 1 piece)

°4 c. Cooked long-grain rice (leftovers preferred)

°3/4 c. frozen peas

°3 tbsp. Low sodium soy sauce

Directions :

Heat a large cast iron skillet over high heat until very hot, about 2 minutes.

Add 1 tablespoon of oil.Beat the eggs with 2 teaspoons of water and a large pinch of salt and add to the skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.

Return skillet to high heat and add 2 tablespoons of oil, carrots and green onion whites. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.

Add rice, peas, and cooked eggs to the skillet. Pour in soy sauce and cook, stirring, until heated through, 1 minute. Season with salt and pepper and stir with the remaining green onions.

Enjoy !

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