My Vegetable Fried Rice

Heat 1 teaspoon of canola oil in a wok or large frying pan. Pour in the beaten egg and tilt pan to coat evenly. Cook until just set; transfer to a plate and cut into thin strips. Set egg aside.

Heat the remaining canola oil and butter. Add the carrot and white onions and stir-fry a few minutes until onion is translucent, about 2 minutes. Stir in the green peas, if using, and heat through. Add the snow peas and just heat through, but don’t cook them. You want them to maintain crispness.

Stir in rice, which has been fluffed with a fork, minced garlic, soy sauce and thick soy sauce, along with the cooking sherry and sesame oil. Cook 2 to 3 minutes, stir-frying continuously to prevent it from sticking to the bottom of the wok. Season with black pepper and add the fresh bean sprouts; stir to combine.

Transfer to a serving dish and sprinkle with the egg strips and chopped fresh green onions.

NOTE: Thick soy sauce can be found in a jar at Oriental Grocery stores. A little goes a long way, so don’t use too much. It gives the rice a nice brown color.