Instructions

• Beat 3 large eggs lightly in a small bowl and set aside.
• Heat a large skillet over medium-high heat. Add 2 tablespoons butter and melt.
• Add ½ medium onion (diced), 1 cup carrots (diced), 2 teaspoons minced garlic (or ½ teaspoon garlic powder), and ¼ teaspoon dried ginger (or 1 teaspoon minced ginger). Sauté, stirring frequently, about 3 minutes until the vegetables have softened.
• Add ½ cup frozen peas and cook 1–2 minutes until the peas are warmed through.
• Push the vegetables to one side of the pan and reduce the heat to medium-low.
• Add the remaining 1 tablespoon butter to the empty side of the pan. Pour the beaten eggs into that side and gently scramble them, stirring occasionally, until mostly set (about 1–2 minutes). Use your spatula to chop any large pieces of egg into bite-sized pieces.
• Mix the scrambled eggs with the vegetables in the pan.
• Add 3 cups leftover cold rice (day-old). Break up any large clumps with the spatula and stir to combine, cooking until the rice is warmed through (2–4 minutes).
• Drizzle 3 tablespoons low-sodium soy sauce evenly over the rice and stir until the rice is evenly coated and heated through. Taste and adjust soy sauce to preference if needed.
• Remove from heat and serve immediately.