Special Fried Rice (rachael Ray's)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 3/4 cups water
• 1 1/2 cups rice (i used uncle ben's)
• 3 tablespoons vegetable oil or 3 tablespoons 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 carrot
• 1 small red bell peppers or 1 small green bell pepper, diced
• 4 scallions, thinly sliced on an angle
• 1/2 cup frozen peas
• 1/3 cup tamari (dark aged soy sauce)

Recipe

• 1 bring water to a boil.
• 2 add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.
• 3 spread rice out on a cookie sheet to quick cool it.
• 4 (if you have leftover rice you can really speed this dish up).
• 5 heat a wok, wok shaped skillet or large nonstick skillet over high heat.
• 6 add oil to the pan.
• 7 add egg to hot oil and break into small bits as it scrambles.
• 8 when eggs are scrambled, add garlic and ginger to the pan.
• 9 (if you happen to be out of ginger like i was once, you can add some terriyaki sauce).
• 10 add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.
• 11 add rice to the pan and combine with veggies.
• 12 fry rice with veggies 2 or 3 minutes.
• 13 add peas and soy sauce to the rice and stir fry 1 minute more, then serve.