Fried Rice with Vegetables (Chinese)

Go ahead - toss your takeout menus.

vegetable oil
3 cloves garlic, minced
1 onion, diced
1 carrot, diced
3 cups leftover cooked white rice
1 tsp. kosher salt
½ cup frozen peas
½ cup frozen corn kernels
3 eggs, scrambled
2 scallions, chopped

In a large skillet over medium heat, warm 1 Tbsp. oil and cook garlic, onions, and carrots, 4-5 minutes. Increase heat to medium-high, fold in rice and 1 tsp. salt and cook until lightly toasted, 3-4 minutes. Add peas and corn and mix until warmed through.

Meanwhile, in a small non-stick skillet over medium-low heat, scramble eggs. Fold eggs and scallions into fried rice and serve immediately.