FRIED RICE RESTAURANT STYLE

FRIED RICE RESTAURANT STYLE

2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
½ cup frozen peas
2 Tbsp. vegetable oil
2 eggs
soy sauce to taste
sesame oil (optional)

In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble with vegetables. Stir in cooked rice to coat. Drizzle with sesame oil, and toss again.

Yield: 8 servings.