Chinese Vegetable Fried Rice

2 cups white rice

4 cups water

2/3 cup chopped baby carrots

1/2 cup frozen green peas

2 tablespoons vegetable oil

2 eggs

1/2 cup green onion

1 cup bean sprouts

1/2 water chestnuts

dark soy sauce to taste

sesame oil, to taste

 

 

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil. Crack in eggs, stirring quickly to scramble eggs. Remove eggs and add carrots and peas cook for 30 seconds stir in cooked rice, eggs, green onion, bean sprouts and water chestnuts. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.