In a deep pot or wok, sauté the garlic and onion in the oil. Stir fry over high heat for about 1 minute.
Reduce heat and add the carrots and stir fry it for 1 minute. Add the rice and mix well over a medium heat for about 2 minutes. Add the sesame oil and soy sauce.
Add the celery, chive, pimento and sweet pepper and mix well. Add salt to taste and continue mixing until an even colour is achieved. Serve hot.
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TRINI VEGGIE FRIED RICE - COOKING WITH RIA
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Place rice, water, salt in a pan or rice cooker. Boil until tender but firm. Place on a tray in a thin layer to cool (or use day old rice).
A QUICK AND EASY TRINI FRY RICE II (WITH LEFTOVER RICE)
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Boil the beans and carrots until tender. Drain and set aside. Using half of the oil (1/4 cup) fry the egg with some of the chopped onions. Break up the egg as shown and add salt to taste. Or you could just scramble the eggs if you like.
Wipe the wok or frying pan and add the remaining oil. Add the chive, chadon beni, ginger, garlic and the rest of chopped onions.
Saute for about a minute. Then add the rice, egg and vegetables. Add the soy sauce and toss over high heat for a few minutes. Add salt and pepper to taste.
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