Anything But Ramen

In a skillet, scramble the eggs and set aside. Microwave minute rice according to package directions and let it cool. Chop up the carrot and onion, and defrost the frozen peas in the microwave. In a large skillet with olive oil over low-medium heat, add the garlic (clove or powder) and the chopped veggies (carrot, onion, peas) and sauté for a couple of minutes until slightly softened. Add the cooked rice and soy sauce to the skillet, stirring to combine. Add more soy sauce if desired and cook for several minutes, allowing the rice to heat through and absorb flavors. Add the scrambled eggs last and stir with the rice for an additional minute or two. Serve immediately, garnished with sesame seeds and chopped scallions.