2 tbsp (30mL)
3 large (150g)
1 cup (190g)
1 cup (136g)
1 1/2 cup (201g)
3 tbsp (45mL)
2 clove(s) (6g)
Follow instructions on package for cooking rice. Should yield about 3 or 4 cups once cooked. Let cool.
Heat half of the oil in a large pan over medium heat. Add the garlic and cook for about a minute.
Crack the eggs in the pan and gently push them around the pan for 1 or 2 minutes until barely cooked.
Add the other half of the oil and the rice and let cook another few minutes. Stir frequently.
Add the corn, peas, and soy sauce and stir for another 1-2 minutes.
Remove from heat and serve.