EGG FRIED RICE

This is an oldie but always well received. Ingredients......310 gm of rice, ( traditionally white rice is used but it is your dish your choice.) 1 litre of water, 1 carrot, finely chopped, 80 gm of frozen or fresh peas, 2 tbs of canola / rice bran oil, 2 eggs, lightly beaten, 2 tbs of soy sauce / tamari, 1 tbs of sesame oil, 2 tbs of spring onion, chopped to garnish. Cook the rice in the water in a medium saucepan over a medium heat, bring to the boil. Reduce the heat, cover and simmer for 15 minutes, until water has been absorbed. In a small saucepan, boil the carrots in water for 3 minutes, add the peas and continue to cook for 3 minutes and drain. Heat a frypan over a high heat with the canola / rice bran oil. Add the carrots and peas, stir fry for 30 seconds, then pour in the lightly beaten eggs, stirring to scramble with the vegetables. Stir in the cooked rice, pour in the soy / tamari sauce and toss to coat. Drizzle with the sesame oiland toss again. Serve garnished with the chopped spring onions.