2 cups Cooked Rice
Frozen peas and carrots
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
Heat wok or pan over high heat. Pour in oil, then stir in
carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to
scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and
toss rice to coat.
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