Chinese Style Fried Rice

I must be getting lazy. I make this when I have leftover rice in the refridgerator and am not in the mood to make anything fancy or creative. The most creative part of this meal was the simply carved flower tomato and the new plate this was served on. First thing I did was to dice up ...
1 cup of carrots which I sauteed in a large wok with
2 tbsp of canola oil and
2 cloves of minced garlic. Then I added in
1 cup of frozen peas (thawed and drained). For some spice or kick as Chocolate Girl would say, add
1-2 minced bird's eye chilies. Next add
2 cups of left over refridgerated rice (leftover plain white rice from Chinese take out works very well for this too). Stir out all the large clumps of rice. Next, scramble
3 eggs seasoned with a little salt and ground white pepper. Push rice to the sides of the wok and pour in eggs. Let it cook for a few minutes before turning the eggs and folding the rice into the eggs. Stir fry till eggs are cooked. Next add
10 medium prawns or diced ham in the middle of the wok and cook till half done before stirring in the rice. Next add
3 tbsp soya sauce
1 tbsp Chinese cooking wine
2 tsp sesamee oil
1/2 tsp salt
1 tbsp powdered vegetable stock(optional). This would give the rice a little more flavour. Garnish with sliced tomatoes and cucumber or shredded lettuce. Of course there are many variations that you can make fried rice. This is just one of them. You can use diced chicken, rost pork, minced beef instead of prawns or ham. To change the flavour, try adding some sambal or some curry powder or even use some tom yum paste.