Ingredients:

1 cup cooked CIC Low GI long grain rice (chilled)

1 tbsp olive oil

1 clove garlic (minced)

1/2 cup carrots (diced)

1/2 cup green peas

2 spring onions (chopped)

2 eggs (beaten)

2 tbsp low-sodium soy sauce

Salt and pepper to taste

Instructions:

Heat oil in a non-stick pan or wok.

Add garlic, carrots, and peas. Stir-fry for 3–4 minutes.

Push vegetables to one side and scramble eggs on the other side of the pan.

Add rice, soy sauce, spring onions, salt, and pepper.

Stir-fry everything together for 5–7 minutes until hot and fragrant.