Food Network: Special Fried Rice

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Special Fried Rice
Recipe courtesy Rachael Ray

Ingredients
2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of
handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas

1/3 cup Tamari, dark aged soy sauceBring water to a boil. Add rice, reduce heat,
cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice
out on a cookie sheet to quick cool it.

Directions
Heat a wok, wok shaped skillet or large nonstick
skillet over high heat. Add oil to the pan. Add egg to hot oil and break into
small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the
pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2
minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or
3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then
serve.