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Chop Stick Fried Rice
What You’ll Need
2 tablespoons plus 2 teaspoons vegetable oil, divided
2 eggs, lightly beaten
2 cloves garlic, minced
1 (16-ounce) package frozen peas and carrots, thawed
3 cups cold cooked rice
1/4 cup soy sauce
What to Do
In a large skillet over medium-high heat, heat 2 teaspoons vegetable oil. Add eggs and scramble, then break up scrambled eggs into small pieces. Remove from skillet and set aside.
Heat the remaining 2 tablespoons oil in skillet; add garlic, peas and carrots and cook 3 minutes. Add rice and soy sauce and cook 3 to 5 minutes or until heated through, stirring frequently. Stir in scrambled egg pieces and cook 1 to 2 additional minutes, or until heated through. Serve immediately.
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