This easy fried rice recipe, just like the ones from my favorite Chinese restaurant, is one of my favorite ways to use up leftover vegetables and rice.
In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic and ginger; cook for 30 seconds until fragrant.
Stir in the peas, bell pepper, and carrots. Cook for 5 minutes, until the carrot is tender.
Increase the heat to high. Add the rice, green onions, soy sauce, and sesame oil. Cook for 3-4 minutes, until the rice is toasted and warmed through.
Push the rice to the sides of the pan, creating a well in the center of the rice mixture. Add the beaten eggs. Cook for 1-2 minutes, until the eggs begin to set, then stir into the rice.