You will need:
1 Cup Jasmine rice or alternately any long grained rice
2 Cups Water
½ cup Carrots, cut into 1” strips
½ cup Frozen Peas
1 small onion, sliced
2 cloves Garlic, grated
½” pc Ginger, peeled and grated
1 tsp Dark Soy sauce (low-sodium)
2 tsp Hot Sauce (Sriracha)
Salt to taste
2 tbsp Oil
Wash rice and cook in 2 cups water till done. Fluff rice with a fork when done and let cool completely. This can be made ahead of time so its ready to use when required.
Heat 1 tsp Oil in a non-stick pan. Beat the eggs lightly with a fork. Season with salt. Pour into hot pan and scramble eggs with the help of a wooden or silicon spatula. When done, transfer to a bowl.
Heat the remaining oil in the same pan. Add the sliced onions, grated ginger and garlic, carrots and the frozen peas. Saute on medium heat till onions and carrots are softened, about 5-7 minutes.
Stir in the soy sauce and hot sauce. Add the fluffed cooked rice and stir to coat the rice with the sauces. Stir in the scrambled egg and season with salt as required. Cook for 2-3 minutes till the rice is heated through. Serve.