Asian Night! Fried Rice

Chef Jimi Penti shares from his recipe collection: Asian Night! Fried Rice
2 Cups of Leftover Rice (Chilled in Refrigerator)
2/3 Cup Cooked Baby Carrots (Frozen works well)
1/2 Cup Cooked Peas (Frozen works well)
2 Tablespoons Vegetable Oil
2 Large Eggs
3 Tablespoons Soy Sauce (Shoyu) to taste
2 Tablespoons Sesame Oil to taste

Heat Wok over High heat. Pour in oil and stir in Carrots and Peas. Cook for 30 seconds. Move Vegetables to the side of the Wok and add the Eggs. Scramble the eggs and move to the side of the Wok. Add the Cooked Rice, Soy Sauce, and Sesame Oil. Combine all ingredients and cook until Rice is toasted to your desired consistency. Serve alone or with an added cooked protein of your choice!

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