Vegetable Fried Rice

• 2 tbsp peanut oil
• 2 None eggs, lightly beaten
• 2 None carrots, peeled, finely diced
• 3 cloves garlic, minced
• 4.5 oz frozen peas
• 8 None spring onions, finely sliced
• 1/4 cup soy sauce
• 1 tbsp fish sauce
• 18 oz cold cooked rice
• 1/2 cup fresh cilantro leaves, chopped

1. Heat 2 tsp oil in a wok over high heat. Add eggs and swirl to coat sides of wok. Cook for 30 seconds, until eggs sets. Slide omelette onto a cutting board, roll up and slice thinly. Set aside.
2. Add remaining oil. Stir-fry carrots for 2 mins. Add garlic, peas and 1/2 of the onions. Stir-fry for 1 min. Add soy sauce and fish sauce. Simmer for 1 min. Add rice and toss for 1 min, until combined. Add sliced omelette, cilantro and remaining onions. Toss to combine. Serve hot.

peanut oil, eggs, carrots, garlic, frozen peas, spring onions, soy sauce, fish sauce, rice, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/27619 (may not work)