Make It
Step 1
Heat a large skillet or wok over medium heat; drizzle in 1 tablespoon canola oil. When oil is shimmering, add chopped onion and carrots and cook until tender. Add the garlic and salt; stir to combine.
Step 2
Increase heat to high; add remaining tablespoon of canola oil to the veggies. Add rice, then the soy sauce and bouillon; cook, stirring occasionally, for 3 minutes or until the rice starts to crisp.
Step 3
Reduce heat to medium and make a well in the middle of the rice. Pour in the eggs and cook until scrambled, then toss with the rice.
Step 4
Stir in the peas and cook for another 30 seconds. Remove from heat and stir in scallions, toasted sesame oil and sesame seeds.
Step 5
Taste and season with additional soy sauce, if needed.
