Fried Rice

1. 1

   If you're making fresh rice for this, take a tip from Rachael Ray and quick-cool it by spreading it out on a cookie sheet while you chop your veggies.

2. 2

   Finely chop the garlic, bell pepper, and scallions.

3. 3

   Grate the carrot.

4. 4

   Heat a large non-stick skillet over high heat.

5. 5

   Add about half the oil to the center.

6. 6

   Add the eggs and quickly scramble, then push them off to the edges.

7. 7

   Add the rest of the oil to the center of the skillet.

8. 8

   Add the garlic, carrot, bell pepper and scallions, and quick-fry them for 2 minutes.

9. 9

   Add the rice, combine with the veggies, then incorporate the scrambled eggs and fry for another 3 minutes.

10. 10

    Add the peas and soy sauce and fry for 1 minutes.

11. 11

    This is good with different kinds of meat too - I like to add already cooked shrimp or cubed chicken with the soy sauce and peas.

No additional tips available.