Gluten Free Vegetable Fried Rice

I have made several versions of fried rice and this is definitely our favorite!

3/4 c. chopped onion
2 1/2 Tbs olive oil
2 eggs, lightly beaten
1 tsp.  gluten free soy sauce
1 tsp. sesame oil
1/2 cup shredded carrot
3/4 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (we use jasmine rice)
2 Tbs gluten free soy sauce

Heat 1 Tbs of olive oil in wok; added chopped onions and stir fry until they turn a nice brown color. Remove from wok.

Mix the eggs with 1 tsp of soy sauce and 1 tsp of sesame oil. Add 1/2 Tbs of olive oil to wok, swirling to coat surfaces. Add egg mixture and swirl until egg sets against wok. When egg puffs, flip and cook the other side briefly. Remove from wok and chop into small pieces.

Heat 1 Tbs of olive oil in wok. Add carrots, peas, and cooked onions. Stir-fry for about 2 minutes.

Add rice, tossing to mix well and stir-fry for another 3 minutes.

Add 2 Tbs of soy sauce and the chopped egg to rice mixture and carefully fold-in. Stiry-fry 1 additional minute. Serve.

**I make my white rice in advance so that is one less step to do while making this. Then I just have to pull it out and add it. Also, I make this first, and then whatever dish I plan to serve it with. To keep it warm, I preheat my oven to about 200 degrees, then turn it off. I put the finished fried rice in a ceramic casserole dish and place into the warm oven so that it is still warm and fresh when the rest of my meal is ready.