1 and 1/2 cups uncooked long-grain white rice
2 Tablespoons canola oil, divided
1/4 medium yellow onion, sliced (1/2 cup)
4 scallions, sliced (2/3 cup)
1 cup fresh bean sprouts
1 cup frozen petite peas
1 Tablespoon low-salt soy sauce
2 teaspoons sugar
1 large egg
Fill a large saucepan three-qurarters full with water and bring to a boil. Add rice and boil 10 minutes, or until cooked through. Drain in a colander and stir in 1 tablespoon of the canola oil. While rice is cooking, arrange vegetables in order of use on one or more cutting boards. In a bowl, whisk the soy sauce and sugar together and set aside. Heat a wok or large nonstick frying pan on high heat and add the remaining 1 tablespoon oil. When oil is smoking, add onion and stir-fry 1 nimute. Add scalliions and continue to fry another 30 seconds. Add bean sprouts and rice and stir-fry 3 minutes. Using a wooden spoon, push the ingredients aside, making a depression in the center. Crack the egg into the hole, beating with a fork just to mix the yolk and white, then mix egg into the other ingredients. Make a depression in the center again and add sweetened soy sauce and peas. Toss all of the ingredients together and stir fry another 3 minutes. Taste for seasoning and add salt and pepper if desired.
A good recipe, though doesn't have quite as much flavor as fried rice from a restaurant. Perhaps needs more soy. Also consider adding an additional egg.
Vegetarian Dinners in Minutes, pg 108