Fried Rice

1. Cook rice. Bring 7 cups of water to a boil and add 1 teaspoon of salt. When the water is boiling rapidly, pour in the rice. When the water comes back to a boil, reduce the heat but keep the water actively bubbling, and begin to consider your cooking time. As the rice cooks, you should continue to stir the rice every 2 or 3 minutes to distribute the heat also you need not cover the pot while the rice is boiling. It should take no more than 15 minutes for the rice to be completely, perfectly cooked. Taste a few grains of the rice to be sure there are no hard centers. When the rice tastes cooked to you, immediately take it off the heat, pour it into a colander and rinse well with hot water.
2. Pour rice into a large bowl to let it cool in the refrigerator.
3. Scramble the eggs in a small pan over medium heat.
4. Separate the scrambled chunks of egg into small pea-size bits while cooking.
5. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl.
6. Carefully toss all of the ingredients together.
7. Melt 1½ tablespoons of butter in a large frying pan over medium/high heat.
8. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper.
9. Cook rice for 6-8 minutes over medium/high heat, stirring often.