2 cups white rice 16 oz. frozen peas and carrots 2 large eggs 2 cloves garlic, minced 1 inch ginger root, grated 2 green onions, sliced 2 tbsp olive oil, divided 3 tbsp soy sauce 1 tsp ground black pepper
Cook rice according to package directions. Heat wok up over medium high heat. Add 1 tbsp olive oil. Scramble eggs in olive oil. Push eggs up the side of wok. Add remaining olive oil to pan. Reduce heat to medium. Add garlic, ginger root, and green onions. Saute until tender. Stir eggs into garlic mixture. Add cooked rice, peas and carrots, soy sauce, and black pepper. Saute until heated through. Serve with chili sauce if desired.