| 2 Cups Rice | 2 Tbsp Vegetable Oil |
| 4 Cups Water | 2 Eggs |
| 2/3 Cup Baby Carrots, chopped | Soy Sauce to taste |
| 1/2 Cup Frozen Peas | Sesame Oil (optional) |
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat a wok or large frying 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. Add cooked rice. Season with soy sauce, and toss to coat. Drizzle with sesame oil, and toss again.
