Morsels

Ingredients:

2 cups water

1 1/2 half cups rice (I used Nishiki brand sushi rice)

salt

2 eggs, lightly beaten just as you would for scrambled eggs

1/2 stalk lemongrass, you want the tender part — cut it into thin rings

1 cup pea shoots, coarsely chopped

2 medium carrots, peeled and cut into small cubes

large shallot, minced

3 T canola oil

Soy Sauce to taste

Cook the rice.

Let it cool. I am always in a rush when I make fried rice for some reason so I only manage to get it lukewarm at best. Has never seemed to matter much.

Heat a wok on high heat. Add 1 T of the oil. Add the eggs and scramble them. They should be set but still wet when you pull them aside and finish the dish.

Add the rest of the oil and sizzle the shallot (15-20 seconds). Add the carrots and then the lemongrass. Cook until the carrots are still crunchy but are cooked. Stir in rice and meld the ingredients together. Stir-fry for 2-3 minutes. Add the scrambled eggs. Stir to distribute the egg throughout. Add pea shoots. Add soy sauce to taste (I didn’t add a lot, maybe 2 T?). You don’t want to overwhelm the delicate taste of the lemongrass and the peashoots.

**you could substitute either frozen peas or mung bean sprouts depending on what you have or the taste you want.