egg(s)2 large, lightly beaten
uncooked carrot(s)1 cup(s), shredded
uncooked scallion(s)1 cup(s), sliced, divided
cooked white rice3 cup(s)
frozen green peas½ cup(s), thawed
low sodium soy sauce¼ cup(s), or to taste
Coat with the kitchen oil a large non-stick skillet; cover pot over medium - high heat. Add eggs; tilt pan so that eggs cover bottom.
When the eggs begins to set, break it into pieces with a heat-resistant spatula or a wooden spoon. Cook for approximately 1 minute longer until eggs are cooked; remove eggs from pot and set aside.
Recoat the same cooking pot, off heat; set medium - high power. Off heat. Add carrots and scallions for only 2 tablespoons; sauté between 2 to 3 minutes to crisp tender carrots.
Add the cooked rice, soda and peas; cook for about 1 minute until warmed up, stir once or twice. Mix in cooked and remaindered egg gently; heat through. Heat through. Rendering roughly 3/4 cup per serving.