Fried rice

You need
Carrots - 1/2 cup (chopped)
Beans - 1/2 cup (chopped)
Onions - 1/4 cup (chopped)
Red chilly - 1
Sriracha sauce - 1 tablespoon
Soy sauce - 1 tablespoon
Rice - 1 cup
Eggs (optional) - 2 (beaten)
Garlic - 2 cloves (Thinly sliced)
Ginger - a small piece (Thinly sliced)
Scallions/green onions
Oil
Salt
Pepper


Method

• Soak rice in 1 cup of water for about 15-30 minutes.
• Boil 3 cups of water in a deep vessel to cook rice.
• When the water boils add rice, salt, pepper, 1 tablespoon of oil and 1 tablespoon of butter, cover and cook on medium.
• When you see holes on the rice, reduce the heat to low and cook until rice is done. Remove lid and cook slowly.
• In a wok add oil, red chilly, ginger, garlic, onions and sauté for a minute.
• Microwave the carrots and beans in a microwave safe bowl for 5 minutes to cook the veggies.
• Add the vegetables to the wok, soy sauce, sriracha sauce, salt and mix well.
• Cook until the veggies are well done with the sauces mixed together.
• Move the veggies to a side of the wok and add the beaten eggs to the wok.
• Scramble the eggs well and mix them into the veggies.
• Cook on high for 3-4 minutes.
• Transfer the veggies to a bowl.
• When the rice is done cool the rice, fluff it and add the rice to the wok.
• Stir fry the rice for a few minutes on high and add the veggies to the rice and mix well.
• Garnish with scallions and serve warm.