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