Instructions:
- Prepare the Rice: If you don't have day-old rice, cook fresh rice and spread it out on a baking sheet to cool quickly. It needs to be cold and a bit dry to prevent stickiness.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble them until just set. Remove the eggs from the skillet and set aside. You can break them into smaller pieces.
- Sauté Vegetables: Add the remaining 2 tablespoons of vegetable oil to the skillet. Add the diced carrots and diced onion (if using) and stir-fry for 2-3 minutes until they start to soften.
- Add Garlic and Peas: Add the minced garlic and frozen green peas. Stir-fry for another 1-2 minutes until fragrant.
- Add Rice: Add the cold, cooked rice to the skillet. Break up any clumps with your spatula. Increase the heat to medium-high. Stir-fry for 3-5 minutes, allowing the rice to heat through and get a little crispy.
- Season: Push the rice and vegetables to one side of the skillet. Add the soy sauce and optional sesame oil directly into the hot pan, then quickly mix it into the rice. Add a pinch of white pepper if desired.
- Combine Eggs: Return the scrambled eggs to the skillet and toss everything together until well combined and heated through.
- Serve: Garnish with chopped green onions or cilantro if desired. Serve immediately.
Enjoy your homemade fried rice!
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