Ingredients:
2 cups enriched white rice
4 cups water
4 carrots, peeled and chopped
1/2 cup frozen green peas
1 small onion
2 cloves of garlic
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)
Directions:
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
Heat wok over high heat. Pour in oil, then stir in onions and garlic. Add carrots and peas. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
Yield: 8 servings
