Directions
- 1Finely dice one large carrot or use two smaller ones.
- 2Dice half of a small yellow onion.
- 3Thinly slice four green onions and separate the green and white parts.
- 4Place carrots, onion and white parts of green onions in a bowl.
- 5Place green parts of green onions in another small bowl.
- 6Grate half a teaspoon of fresh ginger.
- 7Measure out one cup of frozen peas.
- 8Crack three large eggs into a bowl and lightly beat them together.
- 9Use day-old rice for this recipe. Spread it out on a sheet pan to cool down quickly and store it in the fridge.
- 10Heat a wok or a large pan over medium-high heat. Add two tablespoons of avocado oil.
- 11Add the diced carrots and onions and sauté for two to three minutes. Add two minced garlic cloves and the grated ginger, and sauté for another 30 seconds.
- 12Push the veggies to one side of the pan. Pour the beaten eggs next to the veggies and scramble them.
- 13Add the peas and four cups of cooked day-old rice. Stir all together for two to three minutes until the peas are cooked and the rice is warmed through.
- 14Add three tablespoons of tamari soy sauce and two teaspoons of toasted sesame oil. Add kosher salt and finely grounded white pepper to taste.
- 15Stir everything together until each rice kernel is fully coated in the sauce and flavorings.
- 16Add the green parts of the green onion as a final garnish and remove from heat to serve.
Ingredients
- 1 large carrot
- 1 frozen bag carrots and peas
- 0.5 small yellow onion
- 4 green onions
- 0.5 teaspoon ginger
- 1 cup frozen peas
- 3 large eggs
- 4 cups day-old rice
- 2 tablespoons avocado oil
- 3 tablespoons tamari soy sauce
- 2 teaspoons toasted sesame oil
- 1 pinch kosher salt
- 1 pinch finely grounded white pepper
Equipment
knifecutting boardbowlmeasuring cupgraterwok or large panspatula
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