2 cups cooked and chilled rice (I use instant, but any variety should work)
1 large carrot or 5 to 7 baby carrots
1/4 medium red onion (or white, for a less intense onion flavor)
1 stalk celery
Prepared peanut sauce (I use Archer Farms Thai Peanut Sauce, because it isn't too spicy)
1/2 to 1 cup unsalted peanuts
Oil for frying veggies
The really essential thing, I've learned, to making fried rice is to make sure to make the rice up ahead of time and let it chill completely, or use leftover rice from the fridge. Otherwise it's just a mess.
1) Slice up the veggies as desired. I left the carrots and onions in pretty big chunks, so that my dish would have lots of texture.
2) Pour about a tablespoon of oil into the bottom of a frying pan or wok, and dump in the carrots, celery, and onions and stir around to coat in oil. Fry these over high heat for a few minutes, until the onions start to get clear and the celery and carrots aren't too crunchy. When the veggies are just about done turn the heat down to low and remove from the burner, so that the rice doesn't burn when poured in.
3) Add the rice to the pan, along with a generous helping of peanut sauce. Stir everything around, and return to heat. Add the frozen peas and corn, as well as the peanuts. Keep stirring until the mixture dries out a little bit (aka, not gross and saucy and sticky) and the frozen veggies are cooked all the way through.
That's it! I found that it wasn't too much of a peanut flavor, but was something a little different than traditional fried rice (although mine looked almost the same color). I'm sure that it could be spiced up by those who are more brave than I, but I am a spice baby.
Source of recipe: I was really in the mood for "pad thai" (aka, thai peanut sauce and rice noodles and veggies) but had no noodles, so decided to use rice instead.