Preparation Steps

• In a small bowl, whisk the eggs with a pinch of salt and pepper.
• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Pour in the whisked eggs and scramble until cooked through. Remove the scrambled eggs from the skillet and set aside.
  2 large eggs
• Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the diced carrots and cook for 2-3 minutes until slightly tender. Add the frozen peas and cook for another minute.
  2 large eggs
• Add the cooked rice to the skillet. Break up any clumps with your spatula and stir-fry for about 3-5 minutes until the rice is heated through and slightly toasted.
  2 large eggs
• Push the rice to one side of the skillet. Add the soy sauce and sesame oil to the empty side and let it heat for a few seconds, then stir it into the rice.
  2 large eggs
• Add the scrambled eggs and chopped green onions to the skillet. Stir everything together to combine and cook for another minute until heated through.
  2 large eggs
• Serve hot.