| 3 tbsp. sesame oil, divided |
| 3 large eggs |
Step 1 |
| Kosher salt |
Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil. |
| 2 carrots(diced) |
Step 2 |
| 3 green onions, thinly sliced, white and green parts divided |
Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Cook, stirring to form large soft curds, about 30 seconds. Transfer to a plate. |
| 3 cloves garlic, minced |
Step 3 |
| 1 tbsp. peeled and minced ginger (from a 1" piece) |
Return skillet to high heat and add 2 tablespoons oil, the carrots, and whites of the green onions. Cook until lightly golden, about 2 minutes. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. |
| 4 cups of cooked rice |
Step 4 |
| 3/4 cups frozen peas |
Add rice, peas, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Season with salt and pepper and stir in the remaining green onions. |
| 3 tbsp. low-sodium soy sauce |
