2 Eggs                                                        1 tsp. Salt

2 Tbsps. Peanut Oil                                     1/2 tsp. Pepper

2 Carrots, shredded                                    1 cup Petit Pois

4 cups cooked Rice                                     2 Scallions, minced




  1. Lightly beat the Eggs.


  1. Heat the Oil in a wok; add the Eggs and cook for 1 minute, stirring constantly to scramble.


  1. Remove the Eggs and set aside.


  1. Add additional Oil to the wok (as needed); add the shredded Carrots and sauté until the Carrots are almost soft.


  1. Add the Rice, Salt and Pepper; stir and cook until the Rice is hot.


  1. Stir in the Peas and cook for 2 minutes longer; stir in the minced Green Onion. Season with Soy Sauce, if desired.


  1. Serve hot.