Veggie Fried Rice

Preparation

1. Grate ginger root. Cut snow peas into thirds and cut carrot into matchstick-size strips. Thinly slice scallions.
2. Combine soy sauce, sugar, vinegar and ginger in a small bowl; set aside.
3. Heat the oil in a large nonstick skillet or wok over medium-high heat.
4. Add the carrots and stir-fry for 2 minutes.
5. Add the snow peas, bean sprouts and 1 tablespoon of the soy sauce mixture. Stir-fry until the vegetable are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
6. Return skillet to medium heat and add remaining sauce mixture, cooked rice and scallions.
7. Cook until warmed through, about 1 minute.
8. Lightly beat the eggs. Make a large space in the center of the rice and pour the eggs into it.
9. Scramble the eggs with a spatula until set.
10. Stir eggs into rice. Add vegetables and stir. Serve hot.