3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
Directions
On medium high heat, heat the oil in a large skillet or wok. Add
the peas/carrots mix, onion and garlic. Stir fry until tender. Lower
the heat to medium low and push the mixture off to one side, then pour
your eggs on the other side of skillet and stir fry until scrambled. Now
add the rice and soy sauce and blend all together well. Stir fry until
thoroughly heated!
Courtesy of Life as a Lofthouse blog.
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