Fried Rice

1. Break rice up into indiviual grains in medium bowl. 2. Heat wok over high heat until lightly smoking. Add 3 tbls vegetalbe oil and swirl to coat. Reduce heat to medium and pour eggs into center of the wok and cook, swirling the wok, until the eggs are puffy ad golden brown around the edges, 30 secs. Use spatula to release the eggs from bottom of wok, carefully flip, cook another 15 seconds, swirling, then transfer the eggs to a bowl and set aside. 3. Return empty wok to high heat until lightly smoking. Add onion and carrot and cook, stirring and tossing constantly until soft, for about 1 min. Transfer to bowl with egg. 4. Return empty wok to high heat until lightly smoking. Add remaining tbls oil and swirl to coat. Add rice and cook stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 mins. Add the scallions and garlic and stir-fry until fragent, about 30 secs. 5. Return vegetables an egg to wok, using spatula to break up to small pieces as you toss everything together. Add soy sauce, sesame oil, and peas. 6. Season with salt and pepper. Transfer to serving plate and serve immediately.