Traditional Fried Rice

My DH claims he doesn't like white rice only brown. So of course, when I bought and cooked brown rice, he couldn't figure out what was wrong with it? So when he told me he only liked the brown rice with the egg in it, I realized that he did indeed like white rice, but fried white rice. This recipe is from my DD's culinary school with some additions. I have added approximate times and rewritten the directions.

• Ready In: 41 mins
• Serves: 4-6

Ingredients

• 3  tablespoons  peanut oil
• 2  eggs
• 1  teaspoon garlic (minced)
• 1⁄2 teaspoon salt
• 1⁄2 cup onion (diced small)
• 1⁄4 cup red bell pepper (diced small)
• 1⁄4 cup carrot (diced small)
• 2  scallions (greens, chopped)
• 1  teaspoon soy sauce
• 1⁄4 cup hoisin sauce
• 12  ounces white rice (cooked)

Directions

1. Beat eggs with 1 tablespoon oil and salt. (Set aside).
2. In large skillet saute onions until translucent, carrots and bell peppers until tender with remaining oil stirring frequently on medium heat for about 15 minutes.
3. Add garlic and saute for an additional minute.
4. Add rice and mix well.
5. Add soy sauce, egg and scramble until egg is dry approximately an additional 10 minutes or to desired doneness.
6. Add hoison sauce, mix throughly and cook for an additional minute.
7. Remove from heat.
8. Add scallions and serve. Yum!