Fried Rice

From Anne H.C.

Fried Rice (Vegetarian)
2 cups jasmine or long-grain rice
1 cup carrots, shredded
1 bunch green onions, chopped
1 red pepper, chopped
2 eggs, beaten with a sprinkle of black pepper
1 cup frozen peas
1 can water sliced water chestnuts, chopped
1/2 tsp Red pepper flakes
1 tsp Ground ginger
3 tbsp Sesame oil (you could probably use veg. oil and nothing bad would happen)
2 tbsp Soy sauce

Cook rice and set aside (you can also make it the night before and put it in the fridge).

Heat 1 tbsp sesame oil in a skillet (I specifically use Rachel Ray’s deep oval skillet/pan thing; you can use a wok… use something with deep edges, even a large pot is okay).
Add carrots, onion, and pepper; sprinkle with pepper flakes and ginger. Cook until soft, about 3 minutes.
Add eggs and scramble with veggies. Remove from skillet.
Add 2 tbsp sesame oil to skillet; dump in rice and 2 tbsp soy sauce. Fry for about 2 minutes.
Add cooked veggies, egg, peas, and water chestnuts. Fry about 2 minutes.

(You can also cook about 1/2 pound of chicken, pork, or shrimp and dump it in at the end with the peas. But we often make this vegetarian. You can also do other veggies if you prefer, but this is the basic start…. It was a Rachel Ray recipe, but I made it with quantities that were decipherable and ingredients that we like.)