Ingredients
Scale
- 3 cups white rice (preferably long grain, cooked and a day or so old)
- 3 tablespoons sesame oil
- 1 cup frozen peas and carrots mix (thawed)
- 1 small onion (chopped)
- 2 teaspoons minced garlic (or more)
- 2 eggs (slightly beaten)
- A ½ cup of soy sauce
Instructions
- In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.
- Lower the heat and add the eggs and stir fry until finely scrambled.
- Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.