Carrot, Onion, and Egg Fried Rice

1.Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

2.Add the diced carrots and chopped onion to the skillet, stirring frequently for about 3-4 minutes until they begin to soften.

3.Push the vegetables to one side of the skillet and crack the eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables.

4.Add the cooked jasmine rice to the skillet, breaking up any clumps with a spatula. Stir everything together for about 2-3 minutes until the rice is heated through.

5.Drizzle the soy sauce and sesame oil over the rice mixture, stirring well to ensure even distribution. Season with salt and pepper to taste.

6.If using, add the frozen peas or corn and stir for an additional 2 minutes until heated through and combined with the rice.

7.Remove from heat and garnish with sliced green onions before serving.