- 1 1/2 c uncooked rice
- 2 Tbsp dark sesame oil
- 1 (12 oz) pkg frozen sugar snap peas
- 6 green onions, chopped
- 3 carrots, cut into matchsticks
- 1 Tbsp grated fresh ginger
- 2 cloves minced garlic
- 3 large eggs, lightly beaten
- 3 Tbsp soy sauce
- 1 tsp. garlic salt
Cook rice according to package directions. Heat oil in a large skillet on med-high heat. Add peas, green onions & carrots; saute 5 minutes. Add ginger & garlic; saute 1 minute.
Reduce heat to med. Stir in rice and garlic salt, cook 2 minutes. Push mixture to sides of pan, making a well in the center. Spray that spot with non-stick spray; add eggs; cook, stirring occasionally, 2 minutes or until set. Stir eggs into rice mixture. Remove from heat and stir in soy sauce; serve.
This meal is a great opportunity to use up any chicken, pork, or steak leftovers! Just cut it up and add it in at the same time as the rice. Our kids LOVE this recipe. Enjoy!