sea salt and freshly ground black pepper, to taste
Instructions
In a medium sauce pan, bring water to a boil. Add salt and rice. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 35 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with a fork. If you have time, chill the rice for a few hours.
In a 10-inch nonstick fry pan, heat 1 teaspoon vegetable oil over medium heat. Add eggs and swirl to coat the bottom of the pan. Cook, without stirring, until set, 1-2 minutes. Transfer the egg "pancake" to a cutting board. When cool enough to handle, cut the pancake in half and then into ½"-wide strips. Set aside.
Heat remaining tablespoon vegetable oil in a large fry pan over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes.
Add carrots and cook, stirring occasionally, until they start to brown, 4-6 minutes.
Add mushrooms and cook, stirring occasionally, until tender, 3-5 minutes.
Add garlic, ginger and snow peas and cook, stirring occasionally, for 2-3 minutes.
Add prepared rice, soy sauce and rice vinegar; toss to coat. Season with salt and pepper to taste.
Fold in the sliced eggs and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegetable-fried-rice/