Egg Fried Rice Wraps

1.In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.

2.Heat a non-stick skillet over medium heat and add sesame oil. Once hot, add minced garlic and ginger, sautéing for about 30 seconds until fragrant.

3.Pour in the beaten eggs and scramble them gently until fully cooked. Remove the scrambled eggs from the skillet and set aside.

4.In the same skillet, add the cooked rice, soy sauce, and mixed bell peppers. Stir-fry for about 3-4 minutes until the veggies are tender but still crisp.

5.Add the grated carrots and chopped green onions to the rice mixture, stirring well to combine. Cook for another 2 minutes to heat through.

6.Remove the skillet from heat and gently fold in the scrambled eggs into the rice and vegetable mixture, ensuring everything is evenly distributed.

7.Lay out the lettuce leaves or tortilla wraps on a clean surface. Spoon a generous amount of the egg fried rice mixture onto each wrap.

8.Wrap the lettuce or tortilla around the filling, folding in the sides to secure the contents. Repeat with the remaining wraps.

9.Serve immediately while warm, or pack them for a fun lunch!