- Whisk the Eggs: Crack the eggs into a bowl and beat until blended.
- Heat the Pan: Add oil to a pan and heat over medium-high until hot.
- Cook the Eggs: Pour the eggs into the pan and scramble until fully set.
- Add the Rice: Stir the cooked instant rice into the scrambled eggs.
- Mix Well: Toss the rice and eggs together until evenly combined.
- Add Vegetables: Add the frozen peas and carrots to the pan.
- Cook Through: Stir-fry until the vegetables are heated and tender.
- Season: Add salt and pepper to taste.
- Add Soy Sauce: Drizzle in soy sauce until the flavor is just right.
- Garnish: Top with chopped green onions.
- Serve: Serve hot and enjoy!
This recipe is a great starting point—feel free to customize it with your favorite add-ins like cooked chicken, shrimp, or extra veggies such as broccoli or mushrooms.
