Coat a large nonstick skillet with cooking spray; warm the pan over medium-high heat. Add the ground bison and cook until browned. Once that is cooked push your meat to one side of the pan and add your eggs. Scramble the eggs in the pan and incorporate into the ground bison.

Add the carrots and all but 2 tablespoons of the scallions into your skilliet; sauté all ingredients until the carrots are tender, about 2 to 3 minutes.

Stir in the cooked rice, peas, and soy sauce; cook until heated through, stirring once or twice, about 1 minute.

Serving size: about 3/4 cup.