CHOPSTICK VEGGIE FRIED RICE

Steps:

• In a large skillet, heat 2 teaspoons vegetable oil over medium-high heat. Add the eggs and scramble then break up the scrambled eggs into small pieces. Remove from skillet and set aside.
• Heat remaining 2 tablespoons oil in the same skillet; add the 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 minutes, or until heated through. Serve immediately.