Take Out-Style Fried Rice

Heat a wok or large skillet over high heat; add 1 teaspoon canola oil. Cook and stir eggs in the hot oil until scrambled and set 3 to 4 minutes. Transfer eggs to a plate clean the wok and return to high heat.

Mix 1 tablespoon canola oil carrots and salt in the hot wok; cook and stir for 2 minutes. Add garlic to carrots; cook and stir until garlic is fragrant and browned about 2 minutes. Stir peas and scallions into carrot mixture; cook and stir until peas are warmed 1 to 2 minutes. Lower heat to medium.

Stir rice into carrot mixture; add scrambled eggs soy sauce salt and pepper. Cook and stir rice mixture until heated through 2 to 3 minutes.