Ingredients
4
4 servings
- •2 teaspoons neutral oil
- •½ cup diced carrot
- •½ cup diced yellow onion
- •1 tablespoon minced garlic
- •½ cup diced bell pepper
- •½ cup broccoli florets
- •3 large eggs, beaten
- •½ cup peas
- •⅓ cup corn
- •3 cups cooked white rice
- •2 tablespoons soy sauce
- •1 tablespoon sesame oil
- •freshly ground black pepper, to taste
Instructions
- In a wok or deep skillet, heat the oil over high heat until shimmering. Add the carrot, onion, and garlic and cook until the onion is translucent.
- Add the bell peppers and broccoli and cook for 3-4 minutes, until tender. Push the cooked vegetables to the sides of the pan.
- Pour the beaten eggs into the empty part of the pan. Stir until scrambled, then mix in with the vegetables.
- Add the peas, corn, rice, soy sauce, sesame oil, and black pepper. Mix well, then let the rice cook until slightly crispy.
- Enjoy!
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