Fried Rice

2 cups enriched white rice

4 cups water

2/3 cup chopped baby carrots

1/2 cup frozen green peas

2 tablespoons vegetable oil

2 eggs

2 tablespoons soy sauce

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 eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.