1. Bring water to a boil. 2. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. 3. Spread rice out on a cookie sheet to quick cool it. 4. (If you have leftover rice you can really speed this dish up). 5. Heat a wok, wok shaped skillet or large nonstick skillet over high heat. 6. Add oil to the pan. 7. Add egg to hot oil and break into small bits as it scrambles. 8. When eggs are scrambled, add garlic and ginger to the pan. 9. (If you happen to be out of ginger like I was once, you can add some terriyaki sauce). 10. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. 11. Add rice to the pan and combine with veggies. 12. Fry rice with veggies 2 or 3 minutes. 13. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
