3/4 cup rice (cooked)
3 eggs (beaten)
2 tbs olive oil
1 garlic clove (minced)
3 green onions (chopped finely)
1/2 cup frozen peas (thawed)
1 tbs gluten free soy sauce
1 tsp sea salt
In a small saucepan, cook eggs over medium-low heat, stirring until lightly scrambled. Remove from heat but keep warm.
In a wok or a large skillet, heat oil and addgarlic, onions and peas. Stir-fry for about one minute.
Stir in rice and mix thoroughly, then add soy sauce, eggs and salt.