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1
Bring 2 1/4 cups water to boil in medium saucepan.
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2
Add rice and bring to boil.
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3
Reduce heat to low, cover and cook until water is absorbed, about 20 minutes.
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4
Fluff with fork.
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5
Transfer to bowl and cool completely.
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6
(Can be prepared 1 day ahead.
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7
Cover and refrigerate.)
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8
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet over high heat until hot but not smoking.
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9
Add eggs and cook until puffed around edge.
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10
Using spatula, push cooked egg toward back of pan while tipping pan forward, allowing uncooked egg to flow forward.
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11
Continue cooking until eggs are no longer runny but still soft and fluffy.
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12
Cut eggs into pieces with edge of spatula and transfer eggs to plate.
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13
Heat remaining 1 tablespoon vegetable oil in wok over high heat.
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14
Add slivered carrots and stir-fry 1 minute.
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15
Add sliced bok choy, sliced shiitake mushroom caps and slivered snow peas.
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16
Sprinkle with salt and pepper and stir-fry until vegetables just begin to soften, about 4 minutes.
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17
Add oriental sesame oil and heat mixture, then add cooked rice and stir-fry until heated through.
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18
Stir in eggs and sliced green onions.
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19
Season rice to taste with Szechuan Salt-Pepper and serve immediately.
