Fried Rice with Yum Yum Sauce

 4 tsp EVOO
4 eggs, lightly beaten
2/3 cup chopped carrots
1/2 onion, diced
1/4 tsp black pepper
1/4 tsp salt

1 cup frozen peas
4 green onions, sliced
3 garlic cloves, minced

3 Tbsp butter
4 cups chilled cooked long grain rice (fully chilled......6-8 hours in the fridge minimum)
1/3 cup soy sauce, adjust to taste preference

**For extra protein, add 1-2 cans chicken (add when you add rice to skillet), 1 can spam (sauted in another skillet prior to adding to rice), 1 pound shrimp (add when you add rice to skillet and cook until shrimp are pink), Fully cooked steak (add at the end for a few minutes just to warm up)

Yum Yum Sauce:
1/4 cup mayo
1/4 cup sweet chile sauce

Mix mayo and sweet chile sauce and refrigerate until rice is ready to serve.  Heat a LARGE skillet with 1 tsp EVOO.  In a bowl, lightly beat eggs and pour in skillet once it is hot.  Gently fold eggs occasionaly with a spatula until eggs reach desired consistency, about 2 minutes.  Transfer eggs to a plate.  Heat remaining EVOO.  Add carrots, salt and pepper; cook, stirring constantly 2-3 minutes.  Stir in peas and green onions, stirring constantly until peas are heated through, 1-2 minutes.  Reduce heat and stir in garlic.  Cook until fragrant, about 30 seconds.  Add butter, rice, eggs and soy sauce.  Cook, stirring until heated through, about 5 minutes.  Top with yum yum sauce prior to serving.

Serves 4