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In a medium size pot, add rice and water. Set over medium-high heat and bring to a boil.

Lower to a simmer and cover. Lightly simmer for 15 minutes.

Remove from heat and steam an additional 15 minutes.

Place on a pan to cool. Fridging overnight recommended.

For the scrambled eggs, whisk together eggs seasoned with salt.

In a nonstick skillet, add and melt unsalted butter. Add eggs once butter is bubbling.

Cook over medium heat. Bring in sides of eggs occasionally. Flip when mostly cooked. Place on a cutting board once finished and roughly chopped.

In a small bowl, add granulated sugar, soy sauce, white vinegar and whisk together. Add grated garlic and ginger. Whisk together.

In a 12” skillet set over medium-high, add vegetable oil and diced carrots once ripping hot. Saute until soft and coloring.

Add green onions and saute until colored then add in the thinly sliced green onion whites. Stir and saute for an additional minute or so.

Add in frozen peas over high heat and continue cooking until just hot.

Add cooked leftover rice. Stir frequently on high heat then add in the soy sauce, turn off heat, and stir together.

Once mixed, add in the scrambled eggs and fold together before serving.

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