Egg rice recipe

Cook rice according to package instructions until fluffy.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced carrots and peas; cook until tender, about 5 minutes.

Push the vegetable mixture to one side of the skillet.

Crack eggs into the empty side of the skillet; scramble until fully cooked.

Combine the eggs with the vegetables in the skillet.

Add cooked rice to the skillet; mix well to combine all ingredients.

Pour in soy sauce and season with salt and pepper; stir to combine.

Cook for an additional 2-3 minutes, allowing the rice to crisp slightly.

Remove from heat and stir in chopped scallions and cilantro.

Squeeze fresh lime juice over the rice before serving.

Serve hot, garnished with additional cilantro if desired.

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