Step 1

If using freshly cooked rice (as opposed to day old) spread it out on a baking sheet or two large plates to cool

Step 2

**In a small bowl beat the eggs together with ½ teaspoon sesame oil, 1/2 teaspoon coconut aminos and ¼ teaspoon salt.Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large saucepan or wok (if you have one) over medium heat

Step 3

Add the carrots and cook for 3-4 minutes until slightly softening

Step 4

Add the onions and cook for 4 minutes longer, until both onions and carrots are tender

Step 5

Add the garlic to the pan and cook for 1 minute longer

Step 6

Remove vegetables from the pan and set aside in a bowl.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 are no longer any wet parts

Step 7

As soon as the eggs are cooked, take them out of the pan and add them to the bowl with the carrots and onions.Add 1 tablespoon vegetable oil and 1 teaspoon sesame oil to the empty pan and fry the rice by spreading it in an even layer

Step 8

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

Step 9

Do this for a total of 3-4 times.Add the carrot mixture to the pan along with the peas, eggs, green onions, remaining coconut aminos and soy sauce (or Tamari) to the pan and stir quickly over medium heat until it is all fully combined

Step 10

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.