Sun April 10, 2016
2 cups enriched white rice
4 cups water (optional: use chicken broth instead of water to enhance flavor)
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 tablespoons soy sauce
In a saucepan, combine the rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil the carrots in water for roughly 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat a wok over high heat. If you do no have a wok, heat a large skillet over high heat. Add the oil, stir in the peace and carrots. Add in the eggs, stirring continuously to scramble with the vegetables. Stir in the cooked rice with soy sauce. Toss all ingredients until evenly combined and serve.