Ingredients:
3 cups cooked white rice (preferably chilled)
1/2 cup frozen peas and carrots, thawed
1/2 cup chopped onion
2 cloves garlic, minced
2 eggs, lightly beaten
1/4 cup soy sauce
2 tablespoons oil (vegetable or canola oil)
Salt and pepper to taste
Optional: sliced green onions and sesame seeds for garnish
Instructions:
1 Heat the oil in a large skillet or wok over medium-high heat.
2 Add the onion and garlic to the skillet and sauté for 2-3 minutes, until the onion is translucent and fragrant.
3 Push the onion and garlic to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until they are cooked through, then mix them in with the onion and garlic.
4 Add the thawed peas and carrots to the skillet and stir-fry for 2-3 minutes until they are cooked and slightly browned.
5 Add the chilled cooked rice to the skillet and stir-fry for 5-6 minutes until the rice is heated through and slightly crispy.
6 Add the soy sauce to the skillet and stir-fry for another 2-3 minutes until the rice is evenly coated with the sauce.
7 Season with salt and pepper to taste.
8 Garnish the fried rice with sliced green onions and sesame seeds, if desired.
9 Serve hot as a side dish or main course.
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