Simple Egg Fried Rice

Crack the eggs into a medium bowl and season with salt. Whisk until well blended, then let sit for 10 minutes

While waiting, in a small bowl, whisk together the granulated sugar, soy sauce, and white vinegar until the sugar has dissolved. Add the garlic and ginger and whisk until well combined. Set aside until ready to use.

Heat vegetable oil in a 12” skillet over medium-high. Add the carrots and saute until soft, about 2 minutes.

Cut the green part of the green onions into 1” segments. Add them to the pan and saute for 1 minute.

Finely slice the remaining white part of the green onions and add them to the pan. Saute for 1 minute.

Raise the heat to high and add the frozen peas. While stirring constantly, cook until the peas are crisp-tender, between 1-2 minutes.

Add the rice and stir well to combine, breaking up any large clumps. Stirring frequently, cook until the rice is hot and slightly crispy, about 5 minutes. In the last 1-2 minutes, create well in the middle of the rice, add in some extra oil, and pour in the eggs.

Pour in the sauce, turn off the heat, and continue to mix until the rice is evenly coated.