PREPARATION:

1. Cover a baking sheet with aluminum foil.
2. Spread the cooked rice out onto the prepared baking sheet and cool at room temperature for 1 hour.

   (Or use day-old, leftover rice).

3. In a small mixing bowl, whisk together the eggs, ¼ teaspoon of the salt, and 1/8 teaspoon of the pepper.
4. Heat 2 teaspoons of the vegetable oil in a large, heavy skillet over medium heat for 2 minutes. Add the eggs and scramble, stirring constantly with a nonstick spoon or spatula. Break up the eggs into little pieces with the back of the spoon. Transfer the eggs to a bowl and set aside.
5. Increase the heat to medium-high and add the remaining 2 teaspoons of vegetable oil to the skillet. Add the yellow onion, bean sprouts, the remaining 1 teaspoon of salt, and the remaining ¼ teaspoon of pepper, and cook, stirring constantly, for 2 minutes.
6. Add the carrots, green onion, peas, celery, and garlic, and cook, stirring constantly, for 1 minute.
7. Add the cooled rice and cook, stirring constantly, for 4 minutes.
8. Return the scrambled eggs to the skillet and add the soy sauce and sesame oil. Cook for 2 minutes, stirring constantly.
9. Remove from the heat and serve immediately.

   This recipe was featured on the Chinese Take-out at Home episode of Emeril Green.