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Ingredients
  • 4 cups cooked jasmine rice (see note)
  • 3 large eggs
  • ¾ teaspoon salt, divided
  • Vegetable oil, for cooking
  • 1 large carrot, peeled and diced into ¼ pieces
  • 5 scallions, light and dark green parts separated and sliced (you’ll have about ½ cup each)
  • 1 large clove garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • ½ cup frozen peas, thawed
  • 1½ tablespoons soy sauce
  • ¾ teaspoon sesame oil
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