• Place rice in a fine-mesh colander and rinse with cold water. Drain for a few minutes.
• Combine rice and measured water in a medium saucepan (about 2 quarts)
• Place lid on pot and bring rice to a boil. Turn the heat down to a simmer. Set the timer for 40 minutes.
• When time is up, check your rice for doneness. If it’s good, turn the burner off and let the rice steam (or remove from heat if using an electric burner) for 10 minutes.
• Use a fork to fluff the rice just before serving.

Tips on cooking rice:

• Make sure you have a well-fitting lid for the pot you will be using and keep “peeking” to a minimum.
• Once you have brought the rice to a boil, it needs to be cooked slowly at a low temp. If there is a low simmer burner available it’s best to use it.
• Steam holes indicate your rice is done. Any longer and it will begin to burn and at that point there is no saving it (you can scoop off the top layer, but it will be infused with a burnt smell). Make sure you set your timer just short of estimated finishing time.
• Once your rice is done cooking make sure to let it rest off the heat for 10 minutes.
• Depending on the type of rice and quantity cooked, cooking times and the amount of water used will vary greatly. Make sure to check for your specific type of rice.

• Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
• Heat wok or sauté pan over medium-high heat.
• When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
• Add the rice, breaking up any large chunks.
• Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.
• Add pepper; taste and correct seasonings.
• Remove from heat and add sesame oil to finish.