Cook this in two batches, so mentally divide the ingredients but prep them all at once. Break up large clumps of rice and separate the grains. Mix eggs together. Have everything ready because it cooks in minutes.

Cook the vegetables and eggs all at once, then take half of that mixture out and set aside for the second batch. That saves a few minutes.

Heat a large 12-inch (or bigger) skillet over high heat for about 1 minute. Add oil. Slightly reduce heat to medium and add the onion, carrots, and garlic, and cook three to four minutes until vegetables have just begun to soften.

Push aside the vegetables and pour half the eggs in. Let them set up for a minute, then scramble with your spatula. Continue to cook until lightly cooked through; not wet but not completely dry throughout.

Divide your vegetable egg mixture in half; reserve half on a plate for the second batch.

Into the skillet, with the remaining vegetables, add half the rice, then half the peas and 1/2 the bean sprouts, tossing between each addition. Use your spatula to break up any clumps. Add the sauces, half of each, white pepper, and fold over several times to mix. A few bits of white rice here and there are ok. Continue to cook for three to four more minutes longer.

Add more oil if the rice begins to stick to the pan; reduce the heat if it starts to scorch. Sprinkle with sesame oil, carefully; it can be strong. Taste and adjust seasonings if necessary. Divide the rice among 2 serving plates. Serve immediately, garnishing with green onion if desired.

Wipe the skillet, reheat, and add the reserved vegetables, heat through for about a minute, and cook the second batch of fried rice.

Notes:

• A full can of bean sprouts can be overwhelming. Drain a can into a container, catching the liquid. Use half of the sprouts but put the rest, covered in the liquid in the fridge and have another recipe planned for them.
• White Pepper and Sesame Oil – these add the elusive taste so many feel can’t be recreated at home.
• Even with no meat, the nutritional values show there is enough protein, but many leftover or already cooked meats can be added to fried rice.

very slightly adapted from the Asian Grandmother

Nutrition: Per Serving (estimation based on 3/4 cup of rice, four servings total): 276 Calories; 14g Fat, 10g Protein; 58g Carbohydrate; 8g Dietary Fiber.