Fried Rice

1/4 cup canola oil, divided
2 eggs, lightly beaten
1 tablespoon chopped ginger
1 carrot, finely diced
2 stalks celery, finely diced
4 cups cooked white rice
1/4 cup low-sodium soy sauce
1 tablespoon rice wine vinegar

1. Heat 2 tablespoons of canola oil in a wok over high heat. Add the beaten eggs and fry until they are fully cooked. Transfer. 

2. Add the remaining oil, ginger, carrot, and celery, and stir-fry for 2 minutes. Add the cooked rice, soy sauce and rice wine vinegar. Stir-fry until the rice is hot, about 2 minutes. Stir in the reserved eggs and transfer to a serving dish.

Recipe adapted from The Food Network