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Combine the first three ingredients
for the sauce in a small bowl.
Mix to blend well and set
aside.
Place a small skillet over
medium heat. When it begins to smoke, add
2 tablespoons of peanut
oil and the lightly beaten eggs. Stir until the
eggs are firm but moist.
Transfer the eggs from the skillet to a small
bowl and break them into
small curds. Set aside.
Bring 1 quart of water to
a boil in a small saucepan. Add the carrot and
boil 1 minute. Drain and
rinse in cold water. Drain again and reserve.
Place a wok over medium-high
heat. When it begins to smoke, add the
remaining 1/4 cup of peanut
oil and the garlic. Stir briefly. Add the
carrots, celery, red pepper,
and peas. Stir-fry 1 minute. Stir in the rice
and stir-fry 1 minute. Pour
in the sauce and cook until the rice is heated
through, about 5 minutes,
stirring frequently. Serve hot.
