# What You Need:
→ Staples & Pasta
01 - 1 1/4 cups orzo pasta
02 - 2 tablespoons neutral oil (such as canola or vegetable oil), divided
→ Vegetables
03 - 1 cup frozen peas and carrots mix, thawed
04 - 1 small onion, finely diced
05 - 2 cloves garlic, minced
06 - 2 green onions, sliced
→ Sauces & Seasonings
07 - 2 1/2 tablespoons soy sauce (or tamari for gluten-free option)
08 - 1 tablespoon sesame oil
09 - 1/4 teaspoon freshly ground black pepper
→ Optional Additions
10 - 2 large eggs, lightly beaten
11 - 3 1/2 ounces cooked chicken, shrimp, or tofu (optional protein)
12 - Sesame seeds, for garnish
# Directions:
01 - Cook orzo pasta in a large saucepan of salted boiling water according to package instructions until al dente. Drain thoroughly, rinse briefly under cold water, and set aside to prevent sticking.
02 - Heat 1 tablespoon of neutral oil in a large nonstick skillet or wok over medium-high heat. Add the diced onion and sauté for 2 to 3 minutes until softened.
03 - Add minced garlic to the pan and cook for 30 seconds until fragrant.
04 - If using eggs, push the vegetables to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until almost set, then combine them with the onions.
05 - Stir in the cooked orzo and the peas and carrots mix. Drizzle with the remaining tablespoon of neutral oil and stir-fry for 2 to 3 minutes, allowing the orzo to begin to crisp slightly.
06 - Pour in soy sauce and sesame oil. Add freshly ground black pepper. Toss well to ensure the orzo is evenly coated and stir-fry for an additional 2 minutes.
07 - Fold in optional protein if using. Remove from heat, garnish with sliced green onions and a sprinkle of sesame seeds, and serve hot.
