Special Fried Rice (Rachael Ray's)

• water↗2 3⁄4 cups
• white rice (I used Uncle Ben's)↗1 1⁄2 cups
• vegetable oil or 3 tablespoons wok oil, 3 turns of the pan↗3 tablespoons
• eggs↗2

  beaten

• garlic↗2 cloves

  chopped

• fresh ginger2 inches

  minced or grated

• shredded carrot1⁄2 cup
• small red bell peppers or 1 small green bell pepper↗1

  diced

• scallions↗4

  thinly sliced on an angle

• frozen peas↗1⁄2 cup
• tamari (dark aged soy sauce)↗1⁄3 cup

Step-by-step instructions

1. 1

   Bring water to a boil.

2. 2

   Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.

3. 3

   Spread rice out on a cookie sheet to quick cool it.

4. 4

   (If you have leftover rice you can really speed this dish up).

5. 5

   Heat a wok, wok shaped skillet or large nonstick skillet over high heat.

6. 6

   Add oil to the pan.

7. 7

   Add egg to hot oil and break into small bits as it scrambles.

8. 8

   When eggs are scrambled, add garlic and ginger to the pan.

9. 9

   (If you happen to be out of ginger like I was once, you can add some terriyaki sauce).

10. 10

    Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.

11. 11

    Add rice to the pan and combine with veggies.

12. 12

    Fry rice with veggies 2 or 3 minutes.

13. 13

    Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.