Vegetarian Fried Rice

I have made this recipe at least four times in the past month for various clients. I am even considering making it one of the dishes that we do next semester at cac. 
I have been encountering many kids these days who have chosen the vegetarian lifestyle. The problem with many of them is that they don't want to eat meat, but they don't like vegetables very much. 
Oh sure, they may have one or two favourites, but out of the mouths of babes I have heard plenty of "I don't like onion, pepper, garlic, celery mushrooms...insert vegetable here".  This makes it pretty tough for me to plan a menu that they will both enjoy making as well as eating.  I can guarantee you the last several times I made this recipe every last bite was eaten.
The only thing that you must remember is to make your rice in the morning or cook it the day before.  I happen to use Basmati when I make this recipe not, as one would expect, Jasmine rice. 
I rinse my rice thoroughly to remove more starch, add it to a heavy bottomed pot, add twice as much water as rice, drizzle in some sesame oil, bring it to a boil, reduce the heat to low to med-low and simmer 10 minutes.  Then I shut off the heat, open the lid, place a tea towel or dish towel over the whole pot and put the lid back on.  I let this rest another 20 minutes. Then I take the rice and spread it out on a sheet pan, allow it to cool 10 minutes and I put the whole sheet pan in the fridge uncovered. Leaving it uncovered allows the rice to both cool as well as dry out a bit, helping to keep each grain separate when you finally do make the final dish. 
Also, unbelievably, I managed to make this every time and NOT take a photo.  Sorry!  Next time I make it I promise to update here with a picture.

Aromatic Vegetarian Fried Rice

2 tablespoons vegetable oil

1/3 cup chopped shallots

2 tablespoons minced mild fresh chilies

4 tablespoon minced garlic

1 cup diced carrots

4 cups cold cooked Basmati Rice

1 cup diced red bell pepper

1/2 cup diced celery

1/2 cup diced red onion

1/4 cup diced scallion

1/2 cup frozen peas

6 - 8 tablespoon soy sauce, taste and add more if desired.

2 teaspoon salt

½ teaspoon ground white pepper

2 tablespoons chopped cilantro

Drizzle sesame oil over rice before serving

Swirl in the vegetable oil, add the shallots, red onion, chilies, and garlic, and stir-fry 10 seconds.

Add the carrots; reduce the heat to medium, and stir-fry 2 to 3 minutes until the shallots begin to brown.

Add the rice, bell pepper, scallions, celery, soy sauce, salt, and pepper.

Increase the heat to medium-high and stir-fry 2 to 3 minutes, breaking up the rice with a metal spatula until it is heated through.

Remove from the heat.

Stir in the cilantro and drizzle on the sesame oil.