Ingredients

• 3 cups cooked rice
• 1 tablespoon vegetable oil
• ¼ large Vidalia onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 2 large eggs
• ½ teaspoon sesame oil
• 3 tablespoons soy sauce
• Green onions, for garnish
• Cilantro, optional

Instructions 

1. Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and minced garlic, cooking for 2–3 minutes until the onion softens. Stir frequently so the garlic does not scorch.
2. Add the frozen peas and carrots to the pan and cook for 1–2 minutes, just until they begin to thaw.
3. Increase the heat to medium-high and stir in the cooked rice. Let it cook for 2–3 minutes, stirring occasionally, until the rice is heated through and begins to lightly brown. Lower the heat and move the rice outward, creating an open space in the center of the pan.
4. Crack the eggs into the center of the skillet and scramble them until fully cooked. Once set, mix the eggs into the rice.
5. In a small bowl, combine the soy sauce and sesame oil. Pour the mixture over the rice and stir until everything is evenly coated.
6. Finish with chopped green onions and cilantro if desired.

Notes

• White or brown rice both work well for this dish. Keep in mind that brown rice requires approximately 30 additional minutes of cooking time compared to white rice.