2 cups basmati or jasmine rice, cooked to package instructions and chilled
1/2 cup white onion
1/2 cup diced carrots
1/4 cup frozen peas
2 seeded and minced Jalapeños
2 cloves garlic, minced
2 tbs toasted sesame oil
1 tbs vegetable oil
2 tbs reduced sodium soy sauce
1 tbs hoisin sauce or fish sauce
1/4 cup slice green onion
5 tbs chopped cilantro
2 tbs chopped basil
2 eggs scrambled and chopped into small pieces
In a wok or high rimmed frying pan heat sesame and vegetable oil over medium heat. Once hot add the onion, carrot, jalapeño peas and garlic. Sauté for about 5 minutes or until veggies are beginning to get tender and are fragrant.
Add in rice, soy and hoisin sauce cooking for another few minutes stirring to combine as it cooks.
When the rice is ready stir in the cilantro, basil, scallions and egg and cook 1 more minute. Serve hot.