Heat 1 tablespoon of oil in a large skillet over medium heat. Add sliced hot dogs and cook until browned and slightly crisp, about 4–5 minutes.
Add peas and sauté for another 2–3 minutes until warmed through. Push to one side of the skillet.
Add remaining oil and pour in the beaten eggs. Scramble until fully cooked.
Stir in the rice, breaking up clumps as needed. Mix everything together.
Add soy sauce, garlic powder, onion powder, salt, and pepper. Stir well to combine and heat through.
Remove from heat and toss in sliced green onions. Serve hot!
Notes
Notes:
• Leftover rice is ideal—it fries up with better texture than freshly cooked rice.
• Try it with diced ham, chicken, or even tofu if you're out of hot dogs!
• For extra umami, add a dash of sesame oil or a spoonful of oyster sauce at the end.