3 tbsp. sesame oil, divided
3 large eggs
2 carrots, diced
3 green onions, thinly sliced, white and green parts divided
3 cloves garlic, minced
1 tbsp. peeled and minced ginger (from a 1″ piece)
4 c. cooked long-grain rice (preferably leftover)
3/4 c. frozen peas
3 tbsp. low-sodium soy sauce
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Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
Beat egg with 2 teaspoons water and a large pinch of salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice, peas, and cooked eggs to the skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.