Skip the long cook time and make this quick, weeknight dish for the family without using your oven!

Prep time: 5 minutes
Cook time: 15 minutes
Serves: 8


  • ⅔ cup baby carrots, chopped
  • ½ cup green peas, frozen
  • 2 Tb. vegetable oil
  • 1 clove of garlic, minced
  • 2 large eggs
  • 3 cups white rice, cooked
  • 1 Tb. soy sauce, or more to taste
  • 2 tsp. sesame oil, or more to taste


  • 1

    Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain with a colander.
  • 2

    Heat a wok or large pan over high heat. Pour in vegetable oil, then stir in carrots, peas and garlic, cooking for about 30 seconds.
  • 3

    Add eggs and stir quickly to scramble eggs with vegetables.
  • 4

    Stir in cooked rice. Add soy sauce and toss to coat. Drizzle with sesame oil then toss again. Serve warm.

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