Ingredients

Instructions

  1. Combine the ingredients for the sauce in a small bowl.
  2. Mix to blend well and set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs.
  3. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds.
  4. Set aside. Bring 1 quart of water to a boil in a small saucepan.
  5. Add the carrot and boil 1 minute. Drain and rinse in cold water.
  6. Drain again and reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly.
  7. Add the carrots, celery, red pepper, and peas.
  8. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently.
  9. Serve hot.