Veggie Fried Rice with Scrambled Eggs

Rinse 2 cups rice under cold water until water runs clear. Add to a pot with 3.5 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While rice cooks, peel and dice 2 medium carrots into small cubes (about 1/4 inch).

Mince 2 cloves of garlic and thinly slice 3 green onions, separating the white and green parts.

In a small bowl, beat 4 eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper until well combined.

Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium heat. Add the beaten eggs and cook, stirring gently, until just set but still moist, about 1-2 minutes. Transfer eggs to a plate and break into small pieces with a spatula.

In the same skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the diced carrots and cook for 3-4 minutes until beginning to soften.

Add the white parts of green onions and minced garlic to the skillet. Stir-fry for 30 seconds until fragrant.

Add 1 cup frozen peas and stir-fry for 1 minute.

Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir-fry for 2 minutes to heat through.

Pour 3 tablespoons soy sauce and 1 teaspoon sesame oil over the rice mixture. Stir-fry for another 2 minutes until everything is well combined and heated through.

Gently fold in the scrambled eggs and green parts of the green onions.

Taste and adjust seasoning if needed before serving hot.