Faster Than Takeout Fried Rice

Ingredients

• 1 tablespoon canola oil (or any other light, flavorless oil)
• 1 large egg (beaten)
• 1 pinch salt
• 1 cup peas and carrots (defrosted)
• 1/2 teaspoon granulated garlic powder (or more)
• 2 cups rice (cold, cooked at least one day prior (I used basmati rice))
• 1/2 teaspoon black pepper
• 4 teaspoons soy sauce
• 2 scallions (sliced very thinly)
• 1 green thai chili pepper (sliced very thinly (optional) (also known as Birds Eye Pepper))
• 1 teaspoon sesame oil

Instructions

1. 1

   Beat the egg in a small bowl with a pinch of salt and set aside for later use.

2. 2

   Heat the canola oil in a large nonstick skillet. Scramble the beaten egg in the skillet for 30 seconds then add the peas and carrots and cook for 1 minute.

3. 3

   Add the granulated garlic powder and the cold rice to the skillet and continue to cook for another minute or until the rice is completely heated through. Sprinkle the black pepper, soy sauce, scallions and thai chili pepper and continue to cook for 1 minute. Toss and mix all ingredients well.

4. 4

   Drizzle with sesame oil and toss once again. Enjoy!