Instructions
- 1
Use cold, day-old rice — this is essential for non-mushy fried rice.
- 2
Scramble eggs in a hot wok with oil. Remove and set aside.
- 3
In the same wok, add oil and garlic. Add peas and carrots, stir-fry 2 minutes. Add rice and press flat to toast.
- 4
Add soy sauce and sesame oil. Toss well. Add eggs and scallions. Stir-fry 1 more minute.
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