Brought to us by Jeanette
3 cups white rice (preferably long grain, cooked and a day or so old. If you want to make sure it’s not overly sticky, rinse the rice well before cooking.)
3 tablespoons sesame oil
1 cup frozen peas and carrots mix (thawed)
1 small onion (chopped)
2 teaspoons minced garlic (or more)
2 eggs (slightly beaten)
½ cup soy sauce
—
In a wok heat sesame oil. Add peas and carrots mix, onions and garlic and stir fry until tender.
Lower the heat and add the eggs and stir fry until finely scrambled.
Add rice and soy sauce and blend well. Stir fry a few seconds or until heated thoroughly.
