Fried Rice

 INGREDIENTS


3 tbsp. sesame oil, divided
3 large eggs
Kosher salt
2 carrots, diced
3 green onions, thinly sliced, white and green parts divided
3 cloves garlic, minced
1 tbsp. peeled and minced ginger (from a 1" piece)
4 c. cooked long grain rice (preferably leftover) (lay on a tray flat and put in fridge or freezer for 10-15 minutes to cool down)
3/4 c. frozen mixed vegetables
3 tbsp. low-sodium soy sauce 
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DIRECTIONS
  1. Heat a large cast iron skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil (vegetable or sesame oil).
  2. 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. Return skillet to medium high heat and add 2 tablespoons oil, add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add carrots. Cook until lightly golden, about 2 minutes. 
  4. Add rice. Warm up. Add frozen mixed vegetables, and cooked eggs to skillet. Pour in soy sauce and cook, stirring until heated through, 1 minute. Add sesame oil to the center and fry up the rice. Season with salt and pepper and stir in green onions.

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