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STEP 1.
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In a hot wok, add the first tablespoon of oil and scramble the eggs, chopping them into bite size or smaller pieces while they cook.
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When the eggs are cooked, remove them and set them aside in a clean dish.
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Remove any bits of egg from the wok before moving on to the next step.
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STEP 2.
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In the same wok, quickly combine the second tablespoon of oil, garlic, crushed red pepper and meat, in that order.
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**If you wait long enough that you can smell the garlic warming before you add the other ingredients, you will burn your garlic.
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If you hesitate any at all to add the meat after adding the red pepper, it will burn and your lungs will feel like they are closing on you.
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DO NOT ASK HOW I KNOW!
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**
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When the meat is cooked, remove it and set it aside in a clean dish.
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STEP 3.
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Still in the same wok, add the last tablespoon of oil and onion.
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Once the onion begins to become translucent add the peas and carrots.
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After the peas and carrots look as if they have thawed, add the cooked rice and drizzle the soy sauce in three or four portions over the rice.
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After adding each portion of the soy sauce, toss to coat the rice with soy sauce.
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More than flavor, were looking to color the rice evenly.
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More or less than 1/4 cup of soy sauce may be necessary.
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I like a nice, even, golden brown color.
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That color seems to flavor the rice best.
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(If you like a darker fried rice, a few drops of dark soy sauce will go a long way for adding the desired color, but it adds no flavor.
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).
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Once the rice has the right color, add the eggs from step 1 and the meat, garlic, red pepper mix from step 2, and combine all thoroughly.
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Stir constantly until rice is evenly heated.
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Serve in bowls with extra soy sauce available to season to taste.
