2 cups white rcie
4 cups water
1/2 cup frozen peas
2/3 cup baby carrots (choppe or shredded)
2 tbsp vegetable oil
Soy sauce (to taste)
Sesame oil (to taste, optional)
Combine rice and water in a saucepan and bring to a boil. Cover, and simmer for 20 minutes.
In a small saucepan, boil carrots for 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, stir in carrots and peas and cook for 30 seconds. Add eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
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