| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
Ingredients
- 2 cups White Rice
- 4 cups Water
- 2/3 cup Baby Carrots chopped
- 1/2 cup Green Peas frozen
- 2 tablespoons Vegetable Oil
- 2 large Eggs
- 3 tablespoons Soy Sauce to taste
- 2 tablespoons Sesame Oil to taste
Ingredients
|
Instructions
- In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
- Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
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