Ingredients:

4 cups cooked, cold rice (preferably leftover rice)

3 tablespoons vegetable oil

4 large eggs, beaten

½ cup frozen peas

½ cup chopped carrots

½ cup chopped onion

2 cloves garlic, minced

4 scallions, thinly sliced (white and green parts)

3 tablespoons soy sauce

1 teaspoon sesame oil

½ teaspoon ground ginger

Salt and black pepper to taste

Instructions:

Heat the oil in a large skillet or wok over medium-high heat.

Add the eggs and cook, stirring constantly, until scrambled and just set. Remove from the pan and set aside.

Add the peas, carrots, and onion to the pan and cook for 3-4 minutes, or until the vegetables are softened.

Stir in the garlic and cook for an additional minute.

Add the cooked rice to the pan and stir-fry for a few minutes, until heated through.

Push the rice to the sides of the pan and add the soy sauce, sesame oil, and ginger. Stir to combine.

Add the scrambled eggs back to the pan and stir-fry for another minute or two, until everything is heated through.

Season with salt and pepper to taste.

Garnish with scallions and serve immediately.