Classic special fried rice

0.12 cup Frozen green peas
5.0 slices (1" dia) Ginger Root
0.25 cup Rice, white, long-grain, regular, boild and cold
2.0 tbsp Corn Oil
1.0 small (5-1/2" long) Carrots, raw
1.0 clove Garlic
0.5 tbsp Soy Sauce
1.0 tsp Granulated Sugar
3.0 small Egg, fresh, whole, raw
0.25 tsp Salt
0.12 tsp Pepper, black
0.12 tbsp Corn Oil
0.25 cup (8 fl oz) Water, tap
1.0 tbsp Curry powder
1.0 pepper Hot Chili Peppers

Whisk 3 eggs in a bowl with a quarter teaspoon of vegetable oil and a dash of black peppers until very light and fluffy. Fry them in a hot wok in a tablespoon of vegetable oil. Put them in a plate and add the rest of oil to the wok. Stir in carrot chopped into tiny cubes for one minute before adding cold water and cover to steam for another minute. Add peas and stir for another minute. Remove veggies from wok and stir in diced garlic and ginger for 15 seconds. Add in the rice and break it down with a spatula. Stir in soy sauce, salt, sugar and black pepper. Break the fried eggs into bite sizes and put it back into the rice along with Carrots and peas. Give them a good stir then add the curry powder and toss with a tablespoon of water because curry powder shall dry out the rice. After all combined well, serve the rice hot with sliced red Chili Peppers for garnish.

Serving Size: 2 bowls

Number of Servings: 2.0

Recipe submitted by SparkPeople user SHEREIN2.