°3 tbsp. Sesame oil
°3 L eggs
°2 chop carrots
°3 green onions, thinly slice, white & green
°3 cloves garlic
°1 tbsp peeled and chopped ginger (from 1 piece)
°4 c. Cooked long-grain rice (leftovers preferred)
°3/4 c. frozen peas
°3 tbsp. Low sodium soy sauce
Heat a large cast iron skillet over high heat until very hot, about 2 minutes.
Add 1 tablespoon of oil.Beat the eggs with 2 teaspoons of water and a large pinch of salt and add to the skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
Return skillet to high heat and add 2 tablespoons of oil, carrots and green onion whites. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
Add rice, peas, and cooked eggs to the skillet. Pour in soy sauce and cook, stirring, until heated through, 1 minute. Season with salt and pepper and stir with the remaining green onions.