Vegetable Fried Rice

• 14 cup light soy sauce
• 3 tablespoons rice wine or 3 tablespoons dry sherry
• 12 teaspoon salt
• 6 tablespoons peanut oil
• garlic
• 2 eggs, lightly beaten
• 1 carrot, in 1/2-inch cubes
• 1 red bell pepper, in 1/2-inch cubes
• 12 cup frozen peas
• 4 cups rice, cold, cooked

1. Combine the ingredients for the sauce in a small bowl.
2. Mix to blend well and set aside.
3. Place a small skillet over medium heat.
4. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs.
5. Stir until the eggs are firm but moist.
6. Transfer the eggs from the skillet to a small bowl and break them into small curds.
7. Set aside.
8. Bring 1 quart of water to a boil in a small saucepan.
9. Add the carrot and boil 1 minute.
10. Drain and rinse in cold water.
11. Drain again and reserve.
12. Place a wok over medium-high heat.
13. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic.
14. Stir briefly.
15. Add the carrots, celery, red pepper, and peas.
16. Stir-fry 1 minute.
17. Stir in the rice and stir-fry 1 minute.
18. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently.
19. Serve hot.

soy sauce, rice wine, salt, peanut oil, garlic, eggs, carrot, red bell pepper, frozen peas, rice

Taken from www.food.com/recipe/vegetable-fried-rice-1540 (may not work)