The rice should be done to about 90%, not entirely done. Make sure to drain any water left from the rice. You should be able to mash the rice down with a fork, but not enough to make it mushy. Get a large baking pan, like a cookie sheet, and spread the rice out as much as possible to allow it to dry. This should take about 20-30 minutes. The longer you wait, the better it is, so I would go with the 30 minute mark on this one.
Heat your wok (or deep pan) on high heat, adding the oil along the sides of the pan in a circular motion. Doing this gives the oil time to heat up before getting to the middle of the pan.
Immediately start adding your garlic, peppers, white scallions, carrots and green peppers. Keep stirring quickly for about a minute. Then add your sauces to the mix. Mix all this fast and steady, then toss in your rice. Move your pan (or use your spoon) to make sure the rice is mixed well in to the sauces. Do this for about 2-3 minutes. Add salt and pepper to taste, if it’s needed and you are done! Grab your bowls or plates, add green tops of the scallions and enjoy a wonderful meal.
If you like more of a fruity type of fried rice, then you will love this recipe below. It’s quick, it’s easy and your taste buds will love you! This next dish you can eat for lunch OR dinner. It will fill you up but won’t weigh you down, if you know what I mean. It’s a perfect meal. The total time it takes to make this is only about 20 minutes, give or take a few, so no need to worry about late dinners. This recipe serves about 3 people, so you can double it if needed, or you can save some for left-overs for yourself.