Fried Rice from Every Day With Rachael Ray Mag

• 6 cups cooked white rice, at room temperature
• 4 large eggs
• 14 cup fish sauce
• 1 stalk lemongrass, finely chopped
• 1 teaspoon chili paste
• 1 teaspoon pepper
• 14 cup vegetable oil
• 1 onion, coarsely chopped
• 4 garlic cloves, finely chopped
• 1 (10 ounce) bag frozen peas and carrots, thawed
• 14 cup cilantro leaf, chopped

1. In a large bowl, fluff the rice with a fork.
2. Add the eggs and stir until just combined.
3. In a small bowl, mix the fish sauce, lemongrass, chili paste and pepper.
4. Stir into the rice mixture.
5. In a large, heavy skillet, heat the oil over medium-high heat.
6. Add the onion and garlic and cook until soft, about 5 minutes.
7. Add the peas and carrots and cook until heated through, about 3 minutes.
8. Add the rice mixture and cook, stirring occasionally, until browned, 10 to 12 minutes.
9. Stir in the cilantro.

white rice, eggs, fish sauce, stalk lemongrass, chili paste, pepper, vegetable oil, onion, garlic, carrots, cilantro leaf

Taken from www.food.com/recipe/fried-rice-from-every-day-with-rachael-ray-mag-290680 (may not work)