1Bring water to a boil on stove top. Add rice and reduce heat, cover cook over medium low heat until tender, 15 to 18 min. Drain and spread rice out on a cookie sheet to quick cool it (very important).
2Heat wok, over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, onions to pan and quick fry veggies 2 minutes.
3Add rice to the pan and combine with veggies. Fry rice with veggies 2 to3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.