Ingredients

• 1 carrot, thinly sliced
• 1 bunch of scallions, 3 sliced,1 kept whole for garnish
• Handful of sugar snap peas
• 2 tablespoons peanut oil
• 4 tablespoons soy sauce
• 2 cups cooked rice

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Instructions

1. In a heated saute pan, Chef heats oil. Saute carrot, then snap peas and scallions until tender but still crisp. Chef seasons to taste with soy sauce. Serve over rice and garnish with scallions.