Vegetable Fried Rice

1. 1

   Combine the ingredients for the sauce in a small bowl.

2. 2

   Mix to blend well and set aside.

3. 3

   Place a small skillet over medium heat--when it begins to smoke, add 2 tbsp (30 ml) of peanut oil and the lightly beaten eggs.

4. 4

   Stir until the eggs are firm but moist.

5. 5

   Transfer the eggs from the skillet to a small bowl and break them into small curds; set aside.

6. 6

   Bring 1 quart (950 ml) of water to a boil in a small saucepan.

7. 7

   Add the carrot and boil 1 minute.

8. 8

   Drain and rinse in cold water.

9. 9

   Drain again and reserve.

10. 10

    Place a wok over medium-high heat.

11. 11

    When it begins to smoke, add the remaining 1/4 cup (60 ml) of peanut oil and the garlic; stir briefly.

12. 12

    Add the carrots, celery, red pepper, and peas.

13. 13

    Stir-fry 1 minute.

14. 14

    Stir in the rice and stir-fry 1 minute.

15. 15

    Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently.

16. 16

    Serve hot.

No additional tips available.