Ingredients:
2 3/4 cups water
1 1/2 cups white rice
3 tablespoons vegetable or wok oil, 3 turns of the pan
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced or grated
1/2 cup shredded carrots, available in pouches in produce section, a couple of handfuls
1 small red bell pepper, diced
4 scallions, thinly sliced on an angle
1/2 cup frozen peas
1/3 cup Tamari, dark aged soy sauce
Direction:
Bring a boil water, add tea, reduce heat, cover and cook on low heat for 15 to 18 minutes. It spreads out the rice on a cookie sheet quickly cooling.
Add a wok, wok-shaped skillet or large nonstick skillet heat pan oil over high heat, add hot oil to the egg and scrambles it as it breaks into smaller bits. When eggs are scattered, add garlic and ginger pan. Add carrots, chillies, pans and scarf to frying just 2 minutes. Add pan rice and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add fried beans and soy sauce and fry for 1 minute, fry then serve.