Egg Fried Rice

Instructions

1. Heat 1 tablespoon oil in a wok over high heat. Add beaten eggs and scramble until just set. Remove and set aside.
2. Add remaining oil to the wok. Add peas and carrots, stir-fry for 2 minutes.
3. Add cold rice, breaking up any clumps. Spread in an even layer and let sit 30 seconds to get slightly crispy.
4. Stir and repeat the process for 3-4 minutes until rice is hot and slightly toasted.
5. Add soy sauce and toss to coat evenly.
6. Return scrambled eggs to the wok, breaking them into smaller pieces.
7. Drizzle with sesame oil, add white pepper, and toss with green onions.
8. Serve immediately.