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.
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