2 tablespoons minced ginger
1/4 teaspoon red pepper flakes
1 cup diced Red Dog Farm Carrots
1 cup fresh or frozen corn kernels, defrosted
1/2 cup fresh or frozen peas, defrosted
1/2 cup chopped Red Dog Farm Green Onions
2 tablespoons high heat oil
4 cups cold cooked rice
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons soy sauce
1 large egg, beaten
1/4 cup toasted pine nuts, almonds, peanuts, or cashews

Cut all the veggies into same-sized pieces. Scramble the egg, cut into pieces and set aside. Set a wok or cast iron pan on high heat burner. When it is hot, add 1 tablespoon of oil and add the ginger and red pepper flakes and stir fry for 10 seconds or until fragrant. Add the carrots and stir fry for 30 seconds, or until the carrots are bright orange. Add the corn and peas and stir fry for 1 minute. Swirl the remaining tablespoon of oil into the wok. Add the rice and green onions; stir-fry for 2 minutes, breaking up the rice with the spatula until it is heated through. Season the rice with the salt and white pepper. Pour the soy sauce around the edges of the wok and stir-fry. Add the chopped egg and nuts. Toss to combine.