• cooked rice
• 2 carrots
• fresh ginger, minced
• soy sauce (plenty)
• olive oil
• 2 eggs
• 1 green pepper, chopped
• 1 red pepper, choppede
• can of water chestnuts
• hot pepper oil
• frozen peas

oil up sides of a wok. Heat to medium high heat. Add ginger first. Add peppers and carrots and chestnuts. Cook till they start to get soft. Add cooked rice, soy sauce and hot pepper oil. Scrape off the sides to it doesn't burn. Cook about 5-7 minutes. Make a whole in the middle, cook eggs in center. Mix in. Add frozen peas last.