Take Out-Style Fried Rice

Name: Take Out-Style Fried Rice
Ingredients: 4 teaspoons canola oil, divided; 2 eggs, beaten; 2 carrots, chopped; salt and ground black pepper to taste; 3 cloves garlic, crushed; 1 cup frozen peas; 4 scallions, minced; 4 cups cooked rice; 1 teaspoon soy sauce, or to taste

9 ingredients

3 steps

Ingredients

4 teaspoons canola oil, divided
2 eggs, beaten
2 carrots, chopped
salt and ground black pepper to taste
3 cloves garlic, crushed
1 cup frozen peas
4 scallions, minced
4 cups cooked rice
1 teaspoon soy sauce, or to taste

Directions

1

Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
2

Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
3

Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.