2 tablespoons oil
2 shallots, sliced thin
2 cloves garlic, minced
½ cup peas (fresh or frozen)
½ cup diced carrots (fresh or frozen)
4 cups cooked, cold white jasmine rice (store-bought, frozen rice works well)
2 tablespoons soy sauce or tamari
1 teaspoon sesame oil
2 green onions, sliced thin

Serves 4

Prep the ingredients

Measure out and have all ingredients organized in prep bowls or on a baking sheet before starting the cooking process.

Stir-fry the vegetables

Preheat a tablespoon of oil in a wok or large skillet over medium-high heat. Add the shallots and sauté for 2-3 minutes until softened. Add in the garlic, peas and carrots and cook for another 3-5 minutes. Once tender, remove from skillet.

Cook the JUST Egg

Lower heat to medium and add a teaspoon of oil to the skillet. Pour in the JUST Egg and scramble like an egg, stirring occasionally, until all the liquid is cooked through.

If using JUST Egg Folded, heat according to the directions on the box, then chop into small strips or cubes and toss into the skillet.

Stir-fry everything together

Once the JUST Egg is cooked, add in another tablespoon of oil and the cold rice. Mix until the rice is coated with the oil. Add in the cooked veggies, soy sauce, sesame oil and cilantro. Stir-fry everything together until heated through. Taste for soy sauce and garnish with sliced green onions. Serve with Sriracha hot sauce.