YUMMY FRIED RICE

Makes: 3 to 4 servings

4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
1 tablespoon oil
2 cloves garlic
1/2 medium red or yellow onion chopped (about 1/2 cup)
1 cup carrots chopped into small pieces (about 2 medium)
3 eggs
1/2 cup frozen peas
2 tablespoons oyster sauce
2 tablespoons soy sauce
White pepper powder
salt acc to taste

Preheat a  wok over high heat for about 1 minute add oil
Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.

Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through

Add peas, followed by the rice, stirring and tossing between each addition. there should not be clumps.

Add the sauces, and salt and white pepper to taste. Stir everything  until the rice is well-coated and -colored and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce Taste and adjust seasonings if necessary.

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About Balvinder Kaur