Prepare rice according to package directions, making it in advance and storing it in the refrigerator overnight. (Note: if you’re making a fresh batch to use immediately, spread cooked rice on a cookie sheet and let cool. This will help the steam to dissipate faster.)

Remove Frozen Peas from the freezer.

Chop Carrots into small bite-size pieces.

Cut the Green Onions into 1/8 inch slices

Press Garlic and set aside.

Whisk one Egg.

In a frying pan over medium heat, add 1 teaspoon of the Vegetable Oil. Add Egg, spreading it around the pan into a thin layer. Scramble up into small pieces and remove. Set aside.

Wipe the frying pan clean and add remaining Vegetable Oil (about 2 teaspoons) and 1/2 Tablespoon of Sesame Oil. Add Green Onions and Garlic. Sauté until fragrant. (Note: if using fresh Ginger, add it with the Onions and Garlic.)

Add Carrots and Peas and sauté until Carrots start to soften. Season with Ground Ginger.

10. Add Rice and sauté until warm and thoroughly coated in the oil. You’ll start to see some of the grains start to darken.

11. Turn off heat and add Soy Sauce. Mix until all the rice is a consistent color.

12. Add Scrambled Egg back in and mix thoroughly.