Fresh Chinese Fried Rice

I never have day old white rice in my fridge unless we had ordered Chinese the night before. So I had to come up with something for fresh rice. This comes out nicely with out the sticky rice I have got with other recipes when using attempting to fry fresh cooked rice. You can add cooked chicken or pork and make it a one-dish meal.

• Ready In: 30 mins
• Serves: 8-12
• Yields: 9 cups

Ingredients

• 2  cups  dry white rice
• 4  cups water
• 1⁄4 cup soy sauce
• 1  pinch ground ginger (optional)
• 1  tablespoon margarine or 1  tablespoon  oil
• 3⁄4 medium onion, diced
• 16  ounces  frozen peas and carrots, half a bag
• 1  tablespoon margarine or 1  tablespoon  oil
• 3  eggs

Directions

1. Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!).
2. Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook -- you will end up with rice mush if you do.
3. Uncover and let cool for 15 minutes occasionally fluffing with a fork.
4. Mean while in oil saute your onions, peas & carrots until the carrots a heated thoroughly. Gently toss into the rice.
5. Fry up your eggs scrambled style. Gently toss into rice mixture.