Homemade Fried Rice

• 4 cups Cooked rice, preferably day old
• 3 Large eggs, beaten
• 2 1/2 tsp toasted Sesame oil
• 1/3 cup Coconut aminos
• 1/4 tsp Salt, divided, plus more to taste 1/4 tsp
• 3-4 Tbsp Vegetable oil 3 tbsp
• 2 medium carrots peeled and finely diced, about 1 cup
• 1/2 Medium onion, finely chopped, about 1 cup
• 3 Cloves garlic, minced
• 3/4 cup frozen peas
• 4 green onions, chopped
• 2-3 Tbsp soy sauce

1. If using freshly cooked rice (as opposed to day old) spread it out on a baking sheet or two large plates to cool. **
2. In a small bowl beat eggs together with ½ teaspoon sesame oil, 1/2 teaspoon coconut aminos and ¼ teaspoon salt.
3. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large saucepan or wok (if you have one) over medium heat. Add the carrots and cook for 3-4 minutes until slightly softening. Add the onions and cook for 4 minutes longer, until both onions and carrots are tender. Add the garlic to the pan and cook for 1 minute longer. Remove them from the pan and set them aside in a bowl.
4. Add 1 tablespoon of vegetable oil to the empty pan and quickly fry the eggs, moving them around until they’re just set and there’s no longer any wet parts. As soon as the eggs are cooked, take them out of the pan and add them to the bowl with the carrots and onions.
5. Add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil to the empty pan and fry the rice by spreading it in a solid, even layer. Let the rice fry without disturbing it for 2-3 minutes at a time before tossing it and then frying it for another 2-3 minutes. Do this for a total of 3-4 times.
6. Add the carrot mixture to the pan along with the peas, eggs, green onions, remaining coconut aminos and soy sauce to the pan and stir quickly over medium heat until it is all fully combined. Season to taste with salt.

We recommend cooking the rice at least 6 hours before making this dish or using day old previously cooked rice.