• 3 Tbsp canola or other neutral oil
• 1 onion - peeled and chopped
• 1 red bell pepper - cored and chopped
• 2 carrots - peeled and finely minced
• 1 cup peas (defrost if frozen)
• 1 Tbsp minced garlic
• 2 Tbsp minced ginger or to taste
• 4 cups cooked white rice cooled (2 cups grains)
• 2 eggs - slightly beaten
• 1/4 cup water
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• salt and ground black pepper
• 1/2 cup minced scallions

1. Put 1 Tbsp of oil in wok or large skillet and heat until shimmering. Add onion, pepper and carrots and cook until softened and beginning to brown, 5-10 min. Remove to bowl when done.
2. Add peas to skillet and cook about 1 min. until hot. Remove to bowl when done.
3. Put remaining 2 Tbsp oil in pan followed by garlic and ginger. Heat until fragrant, 15 sec., add the rice breaking with spoon to remove clumps and coating with oil.
4. When rice is well cooked make well in center and add eggs. Scramble and stir into the rice.
5. Return vegetables to skillet. Add water and stir while cooking 1 min. Add soy sauce, sesame oil, and salt and pepper to taste. Turn off heat, stir in scallions, serve.

Serves: 6       Total cook time: 20min
Source: NYT magazine 3/31/13