A healthier twist on classic fried rice, packed with veggies and flavor.
Heat a tablespoon of olive oil in a wok over medium heat.
Ensure the wok is hot before adding the oil to prevent sticking.
Scramble the eggs in the wok until just set, then remove and set aside.
Cook the eggs gently to keep them tender.
Add the remaining olive oil to the wok and stir-fry the green onions, carrots, and peas for a few minutes.
Cut the vegetables into uniform sizes for even cooking.
Add the cooked rice, garlic powder, and soy sauce to the wok, mixing well.
Use day-old rice for the best texture.
Return the scrambled eggs to the wok and mix everything together.
Break the eggs into smaller pieces to distribute evenly.
Serve the fried rice warm and enjoy!
Garnish with extra green onions for a fresh touch.
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