Thai Fried Rice

I feel cheeky for posting another fried rice recipe, since I already have one here. I've been trying to capture more of an Asian taste with my fried rice and I think I've found the missing ingredient: fish sauce. A few drops of Thai Kitchen's Fish Sauce (GF) and a squeeze of fresh lime juice really makes this fried rice tasty. I'll also describe a better way to soften the white rice so you can cook it all on the same day. Plus, this is cooked over HIGH heat, so the veggies and rice are 'crispier'.
So.. new and improved Fried Rice:




Serves 2
20 + 15 minutes
-large pot (without lid) for rice
-large saucepan or wok-- needs to be non-stick/well seasoned for HIGH heat
Quick and simple

INGREDIENTS
Rice:
3/4 c. uncooked white long grain rice
water

1 + 2 tbsp. peanut oil (-or- sesame oil).. HIGH heat oil

8 baby carrots, pre-peeled (-or 2- 'regular' carrots)
1/2 of a medium zucchini
1/2 of a medium yellow zucchini
1 medium white onion
1 cup sugar snap peas (-or- snow peas)
1 egg
1 tbsp. garlic powder
juice of one small lime
1 tsp. Thai Kitchen Fish sauce
2 tsp. soy sauce*
*LaChoy soy sauce is GF; I used Eden Organic Tamari Soy Sauce

DIRECTIONS
Rice:
1. Pour uncooked rice into a large pot. Add enough water into the pot such that it rises about 1/2 inch above the rice. Begin cooking rice over high heat. Once it comes to a rolling boil, turn heat down to medium-low, but continue to simmer-- lid off (we want this rice to be dry and undercooked). Sir occasionally, watching the water level.
2. When water completely boils off (should take around 10 to 15 minutes, once you turn the heat down), quickly remove pot from heat and stir well. Rice should be slightly tender, but not at all mushy. Add in 1 tbsp. of peanut oil.. this keeps the grains from clumping (important!). Mix well and place rice aside to cool.
Rest:
3. Wash carrots (peel if need be) and carefully cut into 2 inch long matchsticks. Place carrots aside. Cut zucchini and yellow zucchini into 1/2 inch slices; half each slice. Coarsely chop up white onion. Bunch zucchini and onion together besides range (but not with the carrots). Wash snap peas and remove ends of the pods. Place peas alone beside the range.
-Also make sure the lime, fish sauce and soy sauce are right next to the range.-
4. Heat 2 tbsp. oil up into large saucepan or wok over HIGH heat-- must make sure veggies are cut and dried, or else things will burn!! Wait a minute for the oil to heat up (almost to the point of smoking), then throw in the carrot-- be careful, oil might splatter/spit. Stir carrot around in wok for a 1 minute.
5. Add in both zucchini and yellow zucchini. Keep stirring veggies around constantly for another minute. Add in the onion. Cook for an additional 1 minute, then add in the snap peas. Stir the entire combination for an additional 2-3 minutes... carefully taste a snap pea and zucchini to make sure they are crisp-tender.
6. Push veggies aside, making room, and break egg over the wok. Quickly scramble the egg and cook for a 1 minute. Stir cooked egg around till well mixed with the veggies.
7. Turn heat down to medium-high. Season all generously with garlic powder. Add in the oiled rice-- keep stirring! Squeeze lime over rice and veggies. Dash with fish sauce and sprinkle with soy sauce. Stir-fry rice until it's tan and tender (no more than 2-3 minutes). Remove from heat; serve warm.