Preparation Instructions

1. Heat 2 tablespoons of the cooking oil in a large frying pan or wok on medium heat.
2. Add the whisked eggs and cook, stirring gently, until lightly scrambled.
3. Roughly break up the egg into smaller pieces, spoon into a bowl, and set aside.
4. In the same pan or wok, heat the remaining cooking oil and stir-fry the carrot for 3– 4 minutes, until slightly softened, followed by the peas for another minute.
5. Stir in the cold cooked rice and heat thoroughly for 4–5 minutes, breaking up any clumps of rice with a spatula, until piping hot.
6. Add the scrambled eggs with the soy sauce, sesame oil, white pepper, and MSG, if using, then mix thoroughly until combined.
7. Throw in the green onions and stir through one last time. Taste and add salt, if needed, and serve as a side to teriyaki tofu and honey garlic chicken.