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Categories:Viewed: 99 - Published at: 3 years ago
Ingredients
- 2 3/4 cups water
- 1 1/2 cups white rice
- 3 tablespoons vegetable or wok oil, 3 turns of the pan
- 2 eggs, beaten
- 2 cloves garlic, chopped
- 2 inches fresh ginger, minced or grated
- 1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
- 1 small red bell pepper, diced
- 4 scallions, thinly sliced on an angle
- 1/2 cup frozen peas
- 1/3 cup Tamari, dark aged soy sauce
Method
- Bring water to a boil.
- Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.
- Spread rice out on a cookie sheet to quick cool it.
- Heat a wok, wok shaped skillet or large nonstick skillet over high heat.
- Add oil to the pan.
- Add egg to hot oil and break into small bits as it scrambles.
- When eggs are scrambled, add garlic and ginger to the pan.
- Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.
- Add rice to the pan and combine with veggies.
- Fry rice with veggies 2 or 3 minutes.
- Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.
