1. HEAT OIL OVER MED/HIGH HEAT
2. ADD PEAS, CARROTS, ONION AND GARLIC. STIR FRY UNTIL TENDER. LOWER HEAT TO MED/LOW.
3. PUSH MIXTURE OFF TO ONE SIDE, POUR EGGS ON THE OTHER SIDE OF SKILLET, FRY UNTIL SCRAMBLED.
4. ADD RICE AND SOY SAUCE, BLEND TOGETHER WELL, STIR FRY UNTIL THOROUGHLY HEATED.
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