Ingredients

• 1 cup frozen mixed peas and carrots
• 3 tablespoons canola oil
• 2 eggs, beaten
• 1 clove garlic, minced
• 4 cups cold cooked white rice
• 2 tablespoons chicken broth or vegetable broth
• 2 tablespoons soy sauce
• 1 green onion, sliced

Directions

1. Microwave carrots and peas until tender, about 5 minutes. Drain and set aside.

2. Heat 2 tablespoons oil in a wok or large frying pan over high heat. Add garlic and stir for about 30 seconds. Add cooked peas and carrots. Remove from heat and transfer mixture to a bowl.

3. Heat remaining oil in pan over high heat, break rice apart with wet hands and add to pan. Stir fry for 3 to 4 minutes.

4. Make a well in center of rice and pour in beaten eggs. Stir the eggs until they are scrambled then stir-fry the eggs into the rice until thoroughly blended.

5. Add soy sauce and chicken broth and stir fry for 3 more minutes. Gently add vegetable mixture, and scallions. Serve hot.

6. Vegetarian Variation:

7. You can make this dish for vegetarians by substituting vegetable broth for the chicken broth.

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