Fried Rice

3 Cup cold cooked rice (leftover Jasmine rice is great for this)
5 Tbsp. sesame oil
1 Cup Chopped onion
1 Cup chopped carrots
2/3 Cup Chopped scallions
3 Tbsp. Sesame seeds (optional)
3 Eggs
5 Tbsp. Soy sauce (low sodium)
1 Cup bean sprouts

Cook rice according to package directions and allow time to cool completely in fridge . In a large wok heat sesame oil. Add onions, carrots and scallions. Sauté until onions are translucent. Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color. Lightly grease wok and re-heat. Crack and beat eggs in a large bowl. Pour into hot wok. Scrambled eggs hard. To eggs add rice, vegetables, sesame seeds, bean sprouts, and soy sauce. Stir until heated through.

This recipe is really good and so simple. I love to save leftover chicken and add to this.