# What You Need:
→ Rice & Eggs
01 - 4 cups cold cooked white rice, preferably day-old
02 - 3 large eggs
03 - 2 tbsp vegetable oil, divided
→ Vegetables
04 - 1 cup frozen peas and carrots, thawed
05 - ½ cup scallions, finely sliced, reserve some for garnish
06 - ½ red bell pepper, diced
→ Seasonings & Sauces
07 - 3 tbsp soy sauce, low sodium preferred
08 - 1 tsp toasted sesame oil
09 - ½ tsp ground white pepper
10 - 1 clove garlic, minced
11 - 1 tsp fresh ginger, grated
# Steps:
01 - Whisk eggs with a pinch of salt in a small bowl until thoroughly combined.
02 - Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Pour in beaten eggs and scramble gently until just set but still moist. Transfer to a plate and set aside.
03 - Add remaining oil to the wok. Sauté garlic, ginger, and white parts of scallions for 30 seconds until fragrant, being careful not to burn the garlic.
04 - Add peas, carrots, and bell pepper to the wok. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
05 - Increase heat to high. Add cold rice to the wok, breaking up any clumps with a spatula. Stir-fry for 2-3 minutes until rice is heated through and begins to develop a slight crisp at the edges.
06 - Return scrambled eggs to the wok, breaking into small pieces. Add soy sauce, sesame oil, and white pepper. Toss everything together until evenly combined and thoroughly heated.
07 - Garnish with reserved scallion greens. Serve immediately while hot.
