![](https://cdn.statically.io/img/www.allrecipes.com/thmb/4ZD65eg6bfcEudGayxAmrGUgGe8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5336832-2dcaf36f7f8d40b1a5fb8ea4a22ed821.jpg)
Ingredients
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4 teaspoons canola oil, divided
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2 large eggs, beaten
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2 carrots, chopped
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salt and ground black pepper to taste
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3 cloves garlic, crushed
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1 cup frozen peas
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4 scallions, minced
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4 cups chilled cooked rice
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1 teaspoon soy sauce, or to taste
Directions
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Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. Transfer eggs to a plate, clean the wok, and return to high heat.
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Mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. Lower heat to medium.
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Stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. Cook and stir rice mixture until heated through, 2 to 3 minutes.
Nutrition Facts (per serving)
369 | Calories |
8g | Fat |
63g | Carbs |
10g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 369 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 7% |
Cholesterol 93mg | 31% |
Sodium 176mg | 8% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 3g | 12% |
Total Sugars 5g | |
Protein 10g | 21% |
Vitamin C 12mg | 13% |
Calcium 52mg | 4% |
Iron 4mg | 23% |
Potassium 295mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.