Ingredients: 2 cups cooked rice (preferably leftover and cooled) 2 eggs, beaten 1/2 cup frozen peas and carrots 1/2 cup chopped onion 2 garlic cloves, minced 3 tablespoons of vegetable oil 2 tablespoons of soy sauce Salt and pepper to taste
Instructions: Heat a large pan or wok over medium heat and add 1 tablespoon of vegetable oil. Add the beaten eggs to the pan and beat until cooked. Remove the eggs from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the pan and add the onion and garlic. Fry for 2-3 minutes until the onion becomes transparent. Add the frozen peas and carrots to the pan and cook for another 2-3 minutes until the vegetables are tender.
Add the cooked rice to the pan and mix with the vegetables. Add soy sauce, salt and pepper to taste and blend until smooth. Add the scrambled eggs back to the pan and mix with the rice and vegetables.
Cook for another 2-3 minutes, until everything is heated through and the flavors have blended.
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