In a small bowl, beat eggs with 1 tbsp (15 mL) water. 

Heat 1 tbsp (15 mL) oil in large non-stick skillet over medium heat.  Add eggs and leave flat for about 2 minutes, tilting pan to spread, or until cooked through;  remove to a plate and coarsely chop.

Heat remaining oil in same skillet;  add carrot, red pepper and snow peas.  Stir-fry until softened about 3 minutes. 

Combine soy sauce, chili-garlic sauce (if using) and sesame oil.  Add to skillet with rice and stir-fry for about 5 minutes or until rice is heated through.

Stir in egg and green onion.  Serve warm.

*Chili-garlic sauce is available in the Asian section of grocery stores.  Any hot sauce would work here.

• 3 3 eggs
• 45 ml 3 tbsp vegetable oil, divided
• 125 ml 1/2 cup carrot, finely diced
• 215 ml 1/2 cup red pepper, finely diced
• 250 ml 1 cup snow peas, sliced diagonally in 1/2-inch (1cm) pieces
• 50 ml 1/4 cup sodium-reduced soy sauce
• 5 ml 1 tsp sesame oil
• 1 L 4 cups white rice, cooked
• 3 3 green onions, chopped
• 5 ml 1 tsp chili-garlic sauce *(optional)