1/4
cup light soy sauce
3
tablespoons rice wine or dry sherry
1/2
teaspoon salt
6
tablespoons peanut oil
2
eggs -- lightly beaten
1
carrot -- in 1/2" cubes
1
red bell pepper -- in 1/2" cubes
1/2
cup frozen peas
4
cups cold cooked rice
Combine
the first three ingredients for the sauce in a small bowl.
Mix
to blend well and set aside.
Place
a small skillet over medium heat. When it begins to smoke, add
2
tablespoons of peanut oil and the lightly beaten eggs. Stir until the
eggs
are firm but moist. Transfer the eggs from the skillet to a small
bowl
and break them into small curds. Set aside.
Bring
1 quart of water to a boil in a small saucepan. Add the carrot and
boil
1 minute. Drain and rinse in cold water. Drain again and reserve.
Place
a wok over medium-high heat. When it begins to smoke, add the
remaining
1/4 cup of peanut oil and the garlic. Stir briefly. Add the
carrots,
celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice
and
stir-fry 1 minute. Pour in the sauce and cook until the rice is heated
through, about 5
minutes, stirring frequently. Serve hot.