Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Servings: 4

3 cups cooked white rice (day old or left over works best)
3Tbsp of sesame oil
1 cup frozen peas and carrots thawed
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
1 small onion chopped

3 cup s cooked white rice (day old or left over works best) 3 Tbsp of sesame oil 1 cup frozen peas and carrots thawed 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauce 1 small onion chopped

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 the skillet and stir-fry until scrambled.
Now add the rice and soy sauce and blend all together well. Stir-fry until thoroughly heated! You could really play around with this rice too! Try adding some diced ham or green onion