Stove

Pan

Spatula

Ingredients:

3 cups cooked white rice

2 spoons of cooking oil

1 cup uncooked carrots, shredded

1/2 cup frozen green peas, thawed

2 large eggs, lightly beaten

1 cup uncooked scallions, sliced, divided 1/4 cup low sodium soy sauce, or to taste

Steps:

1. First, coat a large nonstick skillet with cooking oil; warm the pan over medium-high heat. Add eggs; tilt the pan so that eggs cover the bottom.

2. Second, when eggs start to set, break them up into pieces with a heat-proof spatula. Cook until eggs are cooked through, about one minute more; remove eggs from skillet and set aside.

3. Third, off heat recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 3 or 4 minutes.

4. Fourth, stir in cooked rice, peas, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cup per serving.

Blender

Glass

Strainer

Ingredients:

3 oranges

sugar

water

ice

Steps:

1. First of all, peel the skin of the orange. Remove the pith and white layer from the orange section.

2. Add 2 tablespoons of Sugar and ice to taste.

3. After that, run the mixer or blender on low to medium speed for a few seconds, until the mixture becomes creamy and the orange is crushed.

4. Next, place a strainer over a bowl, and pour in the juice.

Orange juice is ready to serve.