1-½ tbsp vegetable oil
4 tsp sesame oil
2 scallions, sliced
½ cup frozen peas, thawed
1 carrot, peeled and grated, or minced
1-½ cup cooked and chilled long grain rice
1 tbsp. soy sauce
1. Heat 1 tbsp vegetable oil and sesame oil in wok or double handled fry pan over medium heat. Add scallions, peas, and carrot being careful not to splatter hot oil. Cook 1 minute, stirring constantly. Add rice and stir 2-3 minutes. 2. Break eggs in custard cup and beat with fork. Move rice to edges of pan forming a well in middle of rice. Pour remainin oil into center. Add eggs and stir. 3. When eggs are almost cooked, stir in rice add soy and heat another 1-2 minutes stirring.