Food And Recipes Of The Day 4-6-20

3 tbsp. sesame oil, divided

3 

large eggs

Kosher salt

2 carrots, diced

3 green onions, thinly sliced, white and green parts divided

3 cloves garlic, minced

1 tbsp. 

peeled and minced ginger (from a 1″ piece)

4 c. cooked long grain rice (preferably leftover)

3/4 c. frozen peas

                                                                  3 tbsp. 

low-sodium soy sauce

1. Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil.
2. Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate.
3. Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute.
4. Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions.

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