1teaspoontoasted sesame seedsplus additional for garnish
½cupC&W frozen peas
½cupC&W frozen bell pepper strips
Heat a large skillet, preferably a cast iron skillet, over medium-high heat. While skillet preheats, crack eggs into a small bowl, and whisk or stir with a fork until well mixed. Once skillet is good and hot, add 1 teaspoon oil, and once oil is hot, add in the eggs, scrambling as the cook. Once eggs are cooked to your liking, remove them from the skillet and place in a separate bowl, set aside.
Wipe out the skillet, and add in 1 tablespoon oil. Once hot, add the cooked rice, and let sit, covered, for about 3-5 minutes while the rice browns a bit on the bottom. Drizzle remaining 1 teaspoon oil over the top of the rice, and flip rice so that it can brown on the other side, cook, covered, about 5-7 more minutes.
While rice cooks, place shredded carrots in a microwaveable bowl, add in about 1 tablespoon water, and cover with a dinner plate. Microwave on high for 1 minute. Drain well.
Stir in soy sauce, garlic powder, onion powder, pepper, and sesame seeds. Move the rice to one side of the skillet, and add the steamed carrots, peas, and pepper strips to the other side of the skillet. Cover and cook about 3 minutes, or until veggies have heated through. Add cooked scrambled eggs back to the skillet, stir to combine, and cook until everything is nice and hot, about 5 minutes more.
Makes 2 main dish or 4 side dish servings
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