- 2/3 cups carrots chopped
- 1/2 cup green peas frozen
- 2 tablespoons vegetable oil
- 1 teaspoon garlic minced
- 4 cups cooked white rice chilled
- 2 tablespoons tamari sauce or to taste
- 2 teaspoons sesame oil or to taste
- 2 tablespoons scallions chopped
Place chopped carrots in a small saucepan and fill to cover with 1-inch of water. Bring to a boil and cook for 3 minutes, just until tender-crisp. Add peas and drain immediately. Set aside.
Preheat a wok or large deep skillet to high heat. The pan is ready when a drop of water thrown into it evaporates right away.
Add vegetable oil then stir in carrots and peas. Cook for about 30 seconds, stirring constantly.
Stir in garlic then the cooked rice. Add tamari sauce and toss gently to coat. Drizzle with sesame oil.
Sprinkle with scallions and serve hot.
Calories: 311kcal | Carbohydrates: 59g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 528mg | Potassium: 355mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3631IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 4mg