Credit: Allrecipes
Ingredients
⅔ cup chopped baby carrots
½ cup frozen green peas
2 tablespoons vegetable oil
1 clove garlic, minced, or to taste (Optional)
2 large eggs
3 cups leftover cooked and chilled white rice
1 tablespoon soy sauce, or more to taste
2 teaspoons sesame oil, or to taste
Directions
1 Assemble ingredients.
2 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
3 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
4
Directions (source: all recipes/Mama Lin)
Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.
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